Since becoming vegetarian we have found ways to make old favourites meat free, Shepherds pie has become shepherdess pie. I promise no shepherdesses were injured in the making of this pie. The meat element is replaced with mushrooms and lentils. This dish is a really easy one, it can be prepared in advance and it reheats well. I have not included a recipe for mash as that part of the pie is down to you, use as little or as much as you like. Don’t like mash? Then top the pie with a rosti or use sweet potato. The choices are endless.
- 2 sticks of celery finely diced
- 2 small onions finely diced
- 1 carrot finely diced
- 4 cloves of garlic – crushed
- 100g mushrooms small dice
- 1 can green lentils – drained and rinsed
- 2 tsp veggie bouillon
- 3 tbsp tomato puree
- salt and pepper
- Henderson’s relish – generous slug
- Olive oil
How to make a shepherdess pie
- Warm a splash of olive oil in a pan and fry the onions, celery and carrot until soft, do this over a low heat.
- Set aside, fry the mushrooms and garlic, add a little more oil if you need to, cook until garlic and mushrooms are soft.
- Return the celery, carrot, onion to the pan, add the veggie bouillon, tomato puree and Hendo’s, let it simmer for about 10 minutes.
- Taste and season, then add the lentils. At this point you can set it aside to use later or pop it in an oven proof dish, top it with mash and pop it in the oven for about 30 minutes. I like to grate a bit of cheese on top about half way through.
We had our pie topped with mashed potatoes. Sides of carrots and courgette, plus some buttery garlicky spinach. I took the idea for the spinach side from Lucy @ gooseykitchen