When autumn comes with its gorgeous colours and cooler weather I start thinking of all sorts of comfort food.
The one that I truly enjoy is the vegetarian shepherd’s pie with its rich ragout, covered with a deliciously soft sweet potato mash and topped with melted, golden cheese!
The ultimate no guilt comfort food, full with different vegetables and so tasty that even the most hardened carnivore in my surrounding doesn’t complain!
Recipe vegetarian shepherds pie
For 4 people
- 1 tbsp. olive oil
- 1 large onion, halved and sliced
- 2 large carrots, cut into sugar-cube size pieces
- 2 tbsp. thyme chopped
- 200 ml red wine
- 400 g can chopped tomatoes
- 2 vegetable stock cubes
- 410 g can green lentils
- 950 g sweet potatoes, peeled and cut into chunks
- 25 g butter
- 85 g mature cheddar, grated
Heat the oil in a frying pan (1 min / 120 / lowest speed), then fry the onion until golden (8 min / 120 / lowest speed) . Add the carrots and all of the thyme, except for a sprinkling as garnish. Pour in the wine, the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins (15 min / 120 / lowest speed). Tip in the can of lentils, cover and simmer for another 10 mins (15 min / 120 / lowest speed) until the carrots still have a bit of bite and the lentils are pulpy.
Meanwhile, boil the sweet potatoes for 15 mins (Varoma during the cooking of the other ingredients 30 min / 120 / lowest speed) 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 the remaining thyme.
Heat oven to 170 C. Cook for 20 mins if cooking straight away, or for 40 mins from chilled, until golden and hot all the way through.
I love having this with a fresh green salad for example.
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