Vegetarian Shepherd’s Pie

Ingredients (6 servings)

  • 600 g potatoes
  • 600 g sweet potatoes
  • 40 g butter
  • 2 carrots
  • 2 sticks of celery
  • 1 tbsp coriander
  • olive oil
  • 1 tsp thyme
  • 350 g chestnut mushrooms
  • 12 sun-dried tomatoes
  • 2 tbsps balsamic vinegar
  • red wine
  • 100 ml vegetable stock
  • 300 g of cooked green lentils
  • 300 g of chickpeas
  • 1 lemon
  • 30 g fresh breadcrumbs


  1. Preheat the oven to 200°C
  2. Peel and chop all the potatoes into rough 2cm chunks. Place into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender. Drain water from potatoes, add them to a bowl for mashing with the butter. (Can be some at the same time at steps 3-6)
  3. Peel and finely slice the carrots and celery.dsc07008
  4. Add a good splash of oil to a medium pan on a medium heat. Add a tablespoon of coriander and a teaspoon of thyme and stir. Add the carrots and celery for 5 minutes.
  5. Roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with 2 tablespoons of balsamic vinegar and 2 tablespoons of the sun-dried tomato oil from the jar. Cook for a further 10 minutes.dsc07016
  6. Add a splash of wine, turn up the heat, and allow it to bubble away. Stir in the vegetable stock, lentils and chickpeas and cook for 5 to 10 minutes more, or until slightly thickened and reduced.
  7. Transfer to a baking dish (roughly 25cm x 30cm).
  8. Spread the mash over the top, scratching the top with a fork.dsc07022
  9. Place lemon zest, breadcrumbs and 1 tablespoon of oil in a bowl and mix well. Sprinkle mixture over the mash, then place in the hot oven for around 10 minutes until slightly browned.dsc07024

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