Veggie Shepherd's Pie 🥧

Now here's some seriously hearty comfort food the whole family can enjoy!

Ingredients

Filling`

1 Onion peeled and chopped
1 tablespoon Oil
2 Carrots peeled and chopped
150g Chestnut mushrooms chopped
1 Garlic clove chopped
1 teaspoon Sage
1 teaspoon Thyme
400g Chopped tomatoes
200ml Vegetable stock
200ml Red wine
1 tablespoon Soy sauce
1 teaspoon Crushed chillies optional

Topping

5 Potatoes peeled and chopped
Butter

Instructions

Filling

Heat the oil in a frying pan over a medium heat. Add the onion and fry for 4–5 minutes, or until beginning to soften. Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4–5 minutes.

Add the sage, thyme, lentils, tomatoes, stock and red wine and stir together until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18–20 minutes while you make the topping. Preheat the oven to 200C or 180C for fan assisted ovens.

Topping

Bring a large saucepan of water to the boil Add the potatoes and boil for 20 minutes or until tender.

Drain the potatoes well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm.

Stir the soy sauce and chilli flakes into the filling mixture, which should have thickened during cooking. Continue to simmer for a further 1–2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper.

Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork.

Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling.

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