Lentil Shepherd's Pie
- Simple
- 0:45 m
- 15 ingredients
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: 4
Ingredients
For the topping
- 1 tbsp extra virgin olive oil
- 500g floury potatoes
- 100g Brussels sprouts
- Salt & pepper to taste
For the filling
- 1 tbsp olive oil
- 1 tsp Marmite
- 1 tbsp tomato purée
- 1 tbsp balsamic vinegar
- Salt & pepper to taste
- 1 onion
- 1 garlic clove
- 2 small carrots
- 1 celery stick
- 1 x 400g can of plum tomatoes
- 50ml red wine
- 4 sprigs fresh thyme
- 1 x 400g can of green lentils
To serve
- 200g tenderstem broccoli
Before you start
Preheat oven to 200°C | Baking tray | Small Lasagne Dish | Vegetable peeler | Medium saucepan | Grater | Large frying pan
Step 1
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
Ingredients
- 500g floury potatoes
- 100g Brussels sprouts
- 1 onion
- 1 garlic clove
- 2 small carrots
- 1 celery stick
- 4 sprigs fresh thyme
Step 2
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
Ingredients
- 1 tbsp extra virgin olive oil
Step 3
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
Ingredients
- 1 tbsp olive oil
- 1 tsp Marmite
- 1 tbsp tomato purée
- 1 tbsp balsamic vinegar
- Salt & pepper to taste
- 1 x 400g can of plum tomatoes
- 50ml red wine
- 1 x 400g can of green lentils
Step 4
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
Ingredients
- Salt & pepper to taste
Step 5
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
Ingredients
- 200g tenderstem broccoli