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Vegetarian Shepherds Pie

Name: Vegetarian Shepherds Pie
Cook time: 60 min
Total time: 60 min
Cuisine: British
Ingredients: 3 large Sweet potatoes; 1 medium Onion, chopped; 2 large Carrots, diced (approx 1cm); 4 stalks Celery, diced (similar to carrot); 1 large Leek (sliced); 2 X 400g tins Plum tomatoes (whole or chopped, with juice); 1 tbsp Olive oil (not your best one); 2 tsp Tabasco; 2 tsp Balsamic vinegar; ½ tsp Paprika; 2 Bay leaves (fresh or dried); 1 - 2 sprigs Fresh rosemary; Handful Fresh flatleaf parsley, roughly chopped; 100 ml Red wine; 250 g Puy / Green lentils (dry weight); Salt and pepper To season, to your taste

Over a year ago 2,601 views

Cook: 60 mins

British Main Course

Ingredients

3 large Sweet potatoes
1 medium Onion, chopped
2 large Carrots, diced (approx 1cm)
4 stalks Celery, diced (similar to carrot)
1 large Leek (sliced)
2 X 400g tins Plum tomatoes (whole or chopped, with juice)
1 tbsp Olive oil (not your best one)
2 tsp Tabasco
2 tsp Balsamic vinegar
½ tsp Paprika
2 Bay leaves (fresh or dried)
1 - 2 sprigs Fresh rosemary
Handful Fresh flatleaf parsley, roughly chopped
100 ml Red wine
250 g Puy / Green lentils (dry weight)
Salt and pepper To season, to your taste

Accompaniment

Description

Shepherds Pie perfect for the vegetarians amongs us

Method

1
Rinse the lentils, then cover with water and bring to the boil, and simmer for 18 - 20 minutes, until just softened, but still with a little bite.

Peel the sweet potatoes and chop into small pieces, or thin slices. Steam or boil until soft (about 10 - 15 minutes).
Heat the olive oil in a large frying pan over a medium heat and gently fry the chopped onion, celery, leeks and carrots for 5 minutes, until just starting to soften (I put a lid on to help soften without burning. (If you like, you can add a chopped clove of garlic also).

Add the tinned tomatoes, tabasco, balsamic vinegar, bay leaves, rosemary, parsley and red wine and season to taste with salt and freshly ground black pepper. Bring to the boil then reduce the heat and simmer for 4-5 minutes. Meanwhile, mash the sweet potato (you don't need to add anything to it, and this keeps the dish extra healthy too, but if you like, you could add butter / pepper, and even some grated cheese).

Stir the lentils into the tomato sauce. Remove the bay leaves and rosemary, then spoon into a pie dish (or 4 individual pie pots) and top with the mashed sweet potato. Place the dish onto a baking sheet (to catch any sauce that bubbles over) and bake for 25 minutes.

Serve piping hot with peas / broccoli.