Lentil Shepherd's Pie
This is our easy Lentil Shepherd's Pie recipe. It's a perfectly warming vegan dinner recipe idea and works great for lunch the next day. Pair this with a side of greens and you've got yourself a winner!
Serves
Ingredients
For the topping
<item-todo-done>1 tbsp extra virgin olive oil<item-todo-done><item-todo-done>500g floury potatoes<item-todo-done><item-todo-done>100g Brussels sprouts<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
For the filling
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tsp Marmite<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>2 small carrots<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>1 x 400g can of plum tomatoes<item-todo-done><item-todo-done>50ml red wine<item-todo-done><item-todo-done>4 sprigs fresh thyme<item-todo-done><item-todo-done>1 x 400g can of green lentils<item-todo-done>
To serve
<item-todo-done>200g tenderstem broccoli<item-todo-done>
Before you start
Preheat oven to 200°C | Baking tray | Small Lasagne Dish | Vegetable peeler | Medium saucepan | Grater | Large frying pan
Prepare the ingredients
- Peel the potatoes and chop into even sized chunks
- Trim and finely slice the brussel sprouts
- Peel and finely chop the onion
- Peel and grate the garlic
- Peel and coarsely grate the carrot
- Finely dice the celery
- Pick the thyme and finely chop it
Prepare the topping
- Place the potatoes in a medium saucepan, cover well with cold water and season with salt
- Bring to the boil and simmer for 8-10 minutes until almost tender
- When the potatoes are done, drain and set aside to steam dry in the colander
- Meanwhile, toss the sliced sprouts with a tsp of olive oil and a pinch of salt
- Place on a baking tray and roast for 10-15 minutes until golden
- Remove from the oven and set aside
Prepare the filling
- Heat the olive oil in a large frying pan over a medium heat, add the chopped onion and stir for 3 minutes
- Add the garlic, carrots and celery and cook for 5-10 minutes until softened
- Add the remaining filling ingredients (except for the lentils) and season to taste with salt and pepper
- Bring the filling ingredients to a simmer and cook for 10 minutes until the vegetables are tender and the sauce has reduced
- Stir the lentils into the tomato sauce
Arrange the pie and bake
- Mash the potatoes and brussel sprouts together roughly
- Add the oil to the mixture and season to taste
- Continue to mash until combined but still chunky
- Spoon the lentil mixture into a dish, top with the mash and smooth out
- Put the pie in the oven and bake for 15-20 minutes, or until the potato is golden-brown
Finish and serve
- Steam the broccoli
- Plate up half the shepherds pie and half the broccoli and serve immediately
- Put the remaining shepherds pie and broccoli in a tupperware and eat the following day for lunch