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Veggie shepherds pie
28th Mar 2012



Serves 4

The secret to this pie’s filling is to choose big, old carrots (in age rather than past their best!) so they don’t loose their texture when cooked. Red wine gives a great flavour, while sweet potato is a colourful alternative to the norm.

What you need:
1 tbsp olive oil
1 large onion, halved and sliced
2 really large carrots (500g/1lb 2oz in total) cut into sugar-cube size pieces
2tbsp chopped thyme
200ml/7fl oz red wine
400g can chopped tomatoes
2 vegetable stock cubes
410g can green lentils
950g/2lb 2oz sweet potatoes, peeled and cut into chunks
25g/1oz butter
85g/3oz grated mature vegetarian cheddar

How to prepare:

Heat the oil in a frying pan, then fry the onion until golden.
Add the carrots and all but a sprinkle of thyme.
Pour in the wine, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins.
Tip in the can of lentils, including their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and lentils are pulpy.
Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste.
Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme.
The pie can now be covered and chilled for 2 days, or frozen for up to a month.
Heat oven to 190C/170C fan/gas 5.
Cook for 20 mins if cooking straight away, or for 40 mins from chilled, until golden and hot all the way through.
Serve with broccoli.

Per serving: 531 kcals, protein 16g, carbs 79g, fat 17g, sat fat 8g, fibre 12g, sugar 31g, salt 3.95g

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