Vegetarian Shepherds Pie
From sorchag 15 years agoIngredients
- potatoes shopping list
- celeriac (or parsnip) shopping list
- chives/Onion/scallions shopping list
- parsley shopping list
- garlic shopping list
- Chopped onion shopping list
- 2 good-sized leeks shopping list
- 2 carrots, diced small shopping list
- A stick or two of celery (depending on your taste for celery) shopping list
- 1 tin of puy lentils (drain the tin first) shopping list
- Organic barley miso paste shopping list
- Bouillon (powdered vegetable stock with no additives) shopping list
How to make it
- Potatoes: Boil potatoes and celeriac (or parsnip - or all three, depending on what taste you favour!)
- Mash with butter and some chives/onion/scallions (depending on which you like), and add a little parsley.
- Base: In a pot, sauté a couple cloves of garlic, the chopped onion, the leeks chopped fairly finely, the carrots diced small, and the celery
- Sauté all vegetables with the onion and garlic
- Let the vegetables sweat for a while
- Add 1 tin of puy lentils (drain the tin first)
- Add enough water to almost cover the mixture, a teaspoon of the Organic Barley Miso paste, and a teaspoon or two of Bouillon to taste
- Let the mixture stew for about 10 minutes
- Finish: Pour mixture into casserole dish
- Spoon the potatoes on top (as with a Shepherds Pie)
- Bake in an oven at a little over 150 degrees for about 1/2 hour or 3/4 hour (if going in hot), or 1 hour (if going in cold). The top will begin to brown, and then it is done!
- The baking adds the extra flavour. This amount will do two people for two nights - so you can freeze some/store some for another night!
People Who Like This Dish 2
- xeero Brampton, CA
- sorchag Dublin, IE
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