I could’ t recommend this veggie version of shepherd’s pie enough. I first tried it when I had to prepare a dinner for a few vegetarians some time ago. Since then it became my choice of preference, even over meaty version. Addition of the red wine is a must!
VEGGIE SHEPHERD’S PIE WITH SWEET POTATO TOPPING
(adapted from BBC Good Food collection)
1 tablespoon olive oil
1 large onion, finely diced
2 large carrots, finely cubed
2 celery sticks, finely cubed
2 tablespoons thyme, chopped
200ml red wine
400g can chopped tomatoes
2 vegetable stock cubes
400g cooked green/puy lentils (alternatively 1x410g canned lentil)
About 1kg sweet potatoes, peeled and cut in chunks
85g mature cheddar, grated
- In a large frying pan, heat the oil, then fry the onion until golden. Add the carrots, celery and thyme, continue to cook for a few more minutes. Then pour in the wine, 150ml of water and the tomatoes, sprinkle the stock cubes and simmer for 15 minutes. Tip in the lentils and simmer for another 10 minutes.
- Meanwhile boil the sweet potatoes for 15 minutes or until cooked, drain well and mash with the butter, season well to taste.
- Pile the lentil mixture into a pie oven-proof dish, spoon the mash on top, sprinkle over with the grated cheese and some extra thyme if you wish. At this stage, pie can be covered and chilled for 2 days, or frozen for up to a month.
- If you are cooking straight away, heat the oven up to 180C. Cook for 20 minutes if cooking straight away, or for 40 minutes from chilled. In both cases cook until golden on the top and hot and bubbly all the way through. Serve with green veggies of your choice.