Recipe

Veggie Shepherd's Pie

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Veggie Shepherds Pie

A delicious take on a vegetarian version of a shepherd's pie made with carrots and lentils in a red wine, thyme and tomato sauce. Topped with sweet potato and mature cheddar.




Ingredients to serve 2

  • 1/2 410g can x lentils - open tin and drain
  • 1/2 410g can x cherry tomatoes - open tin
  • 1 x carrots - peel and slice
  • 1/2 x onion - peel and chop finely
  • 3 sprigs x fresh thyme - strip leaves
  • 75ml x red wine
  • 2 tsp x vegetable stock granules
  • 2 x sweet potatoes - peel and dice (15mm)
  • 15g x butter (from your pantry)
  • 50g x vegetarian mature cheddar - grate coarsely
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 410g can x lentils - open tin and drain
  • 410g can x cherry tomatoes - open tin
  • 2 x carrots - peel and slice
  • 1 x onion - peel and chop finely
  • 6 sprigs x fresh thyme - strip leaves
  • 150ml x red wine
  • 4 tsp x vegetable stock granules
  • 4 x sweet potatoes - peel and dice (15mm)
  • 30g x butter (from your pantry)
  • 100g x vegetarian mature cheddar - grate coarsely
  • olive oil, salt and pepper (from your pantry)

Method

Step 1

Preheat the oven to 200⁰C.

Step 2

Bring a large saucepan of lightly salted water to the boil. Add the diced sweet potatoes, and cook for 10 minutes until tender. Drain, then add the butter, season to taste and mash well. Keep warm.

Step 3

Heat a few glugs of olive oil in a frying pan on medium to high heat. Add the onion and sauté until soft and translucent - about 5 minutes. Add the carrots and thyme (reserve a little for the topping) and cook for a few more minutes. Add red wine, tomatoes and vegetable stock granules and simmer for about 10 minutes. Now stir in the lentils. Check seasoning and adjust if necessary.

Step 4

Spoon the lentil mixture into a pie dish and top with the sweet potato mash. Sprinkle the cheese and the rest of the thyme leaves on top. Bake in the pre-heated oven for 15 minutes until the crust browns.

Step 5

To serve, divide portions of the pie between the plates.