Veggie Shepherd’s Pie

This simple, hearty shepherd’s pie is packed with healthy vegetables and lentils. To make it vegetarian, omit the Worcestershire sauce and parmesan or use veggie-friendly versions.

Serves 4

Prep: 30 minutes

Cook: 30 mins- 1 hour

Ingredients

For the filling

1 tbsp olive oil

1 leek, trimmed, finely chopped

150g chestnut mushrooms, roughly chopped

1 large clove of garlic, finely chopped

3 sage leaves, roughly chopped

3 thyme sprigs, leaves only

400g tin of green or Puy lentils, drained

400g tin chopped tomatoes

200ml vegetable stock

200ml red wine

1 tbsp Worcestershire sauce (optional)

1 tbsp soy sauce

1 tsp chilli flakes (optional)

1 tsp caster sugar (optional)

salt and pepper

For the topping

2 sweet potatoes (approx 500g) peeled and cut into 2 cm chunks

2 floury potatoes, peeled and cut into 2 cm chunks

1/2 small cauliflower, leaves and root removed, separated into florets

knob of unsalted butter

1 tbsp finely grated parmesan (optional)

sale and pepper

Method

Step 1

To make the filling, heat the oil in a frying pan over medium heat. Add the leeks and fry for 4-5 minutes, or until beginning to soften.

Step 2

Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4-5 minutes.

Step 3

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 is simmering and continue to simmer for 18-20 minutes while you make the topping.

Step 4

Preheat the oven to 200C/180C fan/Gas 6

Step 5

To make the topping, bring a large saucepan of water to the boil. Add the sweet potato and potato and boil for 10-12 minutes. Add the cauliflower and boil for a further 8-10 minutes or until tender.

Step 6

Drain the vegetables 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.

Step 7

Stir in the Worcestershire sauce (if using), soy sauce, chilli flakes (if using), and sugar (if using) to 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.

Step 8

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. Sprinkle over the Parmesan if using.

Step 9

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

Source: The Hairy Bikers and Lorraine Pascale: Cooking the Nation’s Favourite Food