Yeotown’s vegetarian version of the classic Shepherd’s Pie is a real winter warmer, perfect when you’re after something hearty and comforting. This nutritious version will fill you up but won’t weigh you down like traditional Shepherd’s Pie can.
120g Green Lentils
2 x Onions, roughly chopped
3 x Celery Sticks, sliced
2 x Garlic Cloves, grated
1 x Red Pepper, diced
2 x Carrots, roughly grated
1 x Tin of Tomatoes
1 tbsp Sunflower Oil
1/4 tsp Chilli Powder
2 x tsp Worcester Sauce (source vegetarian/vegan if required)
2 x tsp Vegetable Boullion
Ground pepper for seasoning
3 x Sweet Potatoes, peeled and chopped
2 x Parsnips, peeled and chopped
2 x Thyme sprigs, leaves removed from stalks
2 x Bay Leaves
Squeeze of lemon juice
2 tsp Coconut milk, cream from top of tin
Preheat the oven to 180C.
Cover the lentils with water and allow to simmer for 10 minutes. Meanwhile, fry the onions, celery, garlic and pepper until starting to brown. Season with pepper and chilli powder. Add the tinned tomatoes along with 1/2 a can of water and mix. Add the boullion and mix thoroughly then allow to simmer.
In a separate pan bring the sweet potatoes and parsnips to the boil and cook until softened (approximately 6 minutes). Check the lentils have softened then drain and add to the pie filling along with the fresh herbs and grated carrot. Taste and add seasoning and lemon juice as necessary. Allow to cook for a further five minutes. Remove bay leaves then transfer the mix to a pie dish, you are aiming to have two thirds base to one third topping so don’t over-fill! (If you have any left over it makes a great bolognese!).
When your root veggies are soft enough, drain and add the coconut cream, a squeeze of lemon juice, a few grinds of pepper and then mash. Add the mash topping to the dish and spread across evenly. Bake in the oven for 10 – 15 minutes until you have your required level of crispness on the topping.