Yeotown LifeCooking

Shepherd’s Pie

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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.

Julia Waghorn

About Julia Waghorn

At 6 years old Julia won a school prize and asked for a recipe book and by 10 years old she wanted to be a cook; so Julia’s interest in food goes back a very long way. In a time when British food had an appalling reputation, cooking for a living was only done by people who couldn’t do anything else, Julia went to catering college to study hotel management but as soon as she could, she got back into the kitchen. Julia went to Ullapool on the west coast of Scotland for a holiday job and stayed 9 years working in various hotels, enjoying the great outdoors and cooking with the superb fresh produce available. She went on to spent some time in London where she owned a Deli and wholesale organic bakery. The business evolved into function catering and working as a private chef including 2 years cooking for a vegan. Julia has always been interested in accommodating special diets in a way that allows everyone at the table to eat the same food. Julia then came to Devon in 2002 to run a B&B but got found out and ended up doing cooking for various enterprises and events and joined the team at Yeotown in 2010. She now lives on the coast at Lee with her husband Peter and lunatic Jack Russell, Millie, and apart from the inevitable cooking her interests are gardening, reading, upholstery and putting her crumbling Georgian house back together.

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