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Vegetarian Shepherds Pie Recipe

Ingredients

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!

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The Cook

sorchag Dublin, IE

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