Vegetarian shepherd's pie
Published: April 11, 2016 at 8:46 AM
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Serves 6
Easy
Total time: 1 hr
A star rating of 5 out of 5.6 ratingsRate
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This vegetarian recipe for spiced lentil shepherd's pie is a great vegan version of a classic. It's ready in 1 hour and is enough to feed the whole family
Vegan
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Try our vegan shepherd's pie recipe, then check out our classic shepherd's pie, cottage pie, mini leek and potato pies, chicken and leek pie and more comforting pie recipes.
For more easy meat-free options, try our vegan butternut squash pie, vegan chilli, vegan bolognese and vegan nut roast.
Ingredients
Nutrition
-
coconut oil
for frying
-
1 onion
diced
-
2 carrots
peeled and diced
-
1 stalk celery
diced
-
2 cloves garlic
crushed
-
1 tsp chilli flakes
plus 2 pinches
-
1 tsp ground cumin
-
1 tbsp garam masala
plus 1 pinch
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1 tbsp tomato purée
-
200g green lentils
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1 bay leaf
-
600ml vegetable stock
-
a bunch coriander
chopped
-
4 parsnips
peeled and quartered lengthways
-
4 (about 600g) floury potatoes
peeled and chopped
Nutrition: per serving
- kcal325
- fat4.3g
- saturates1.7g
- carbs51.2g
- fibre14.8g
- protein13g
- salt0.4g
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Method
-
step 1
Heat 2 tsp coconut oil in a large pan and fry the onion, carrots and celery with a pinch of salt for 5 minutes, until tender. Add the garlic, chilli, cumin and garam masala, and fry for another 2 minutes.
-
step 2
Stir in the tomato purée, green lentils, bay leaf and lots of seasoning. Add the stock, bring to a simmer and cover with a lid. Cook for 15-20 minutes, until the lentils are tender but not mushy. Add a splash of water if the lentils are sticking. Stir in the coriander, and a pinch more chilli flakes if you like.
-
step 3
Heat the oven to 180C/fan 160C/gas 4. Trim and discard the woody middles from the parsnips and roughly chop the rest. Cook the potatoes and parsnips in boiling salted water for 10-15 minutes, until both are tender when pierced with a knife. Drain, leave to steam dry for a minute, then mash well.
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step 4
Add a pinch of garam masala, a pinch of chilli flakes and 1 tsp coconut oil, mix well, then season. Put the lentils into an ovenproof baking dish, cover with the mash, smoothing over with a fork. Bake for 25-30 minutes until bubbling and the top is lightly golden. Scatter over more coriander to serve, if you like.
Try one of our other veggie pie recipes here...
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A star rating of 5 out of 5.6 ratings
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