Vegan Lentil Shepherd's Pie Bosh TV

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