adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegetarian shepherd’s pie with cheesy mash
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Try our delicious vegetarian shepherd's pie with pumpkin, lentils, and cheesy mash. A surefire hit for family dinners. Easily vegan with our helpful tip.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, chopped
  • 2 celery stalks, trimmed, thickly sliced
  • 1 carrot, chopped
  • 2 zucchini, chopped
  • 500g Kent pumpkin, peeled, chopped
  • 20.00 ml chopped fresh rosemary leaves
  • 2 x 400g cans Mutti Polpa Finely Chopped Tomatoes
  • 446.25 gm vegetable liquid stock
  • 125.00 ml red lentils, rinsed
  • 20.00 ml apple cider vinegar
  • 21.00 gm soy sauce
  • 400g can brown lentils, drained, rinsed
  • 1.3kg white potatoes, peeled, chopped
  • 2 garlic cloves, chopped
  • 128.75 gm milk
  • 80g Salted Butter, chopped, softened
  • 125.00 ml grated Tasty Cheese Block
  • Fresh thyme leaves, to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced and grease a 2.2L baking dish.
  • In a large saucepan over medium-high heat, heat oil. Add onion, celery, and carrot. Sauté for 5 minutes until onion is softened. Stir in zucchini, pumpkin, and rosemary. Add tomatoes, stock, red lentils, apple cider vinegar, and soy sauce. Simmer uncovered for 10 minutes until vegetables are tender. Finally, mix in brown lentils and season with salt and pepper.
  • In a medium saucepan, simmer potatoes and garlic in cold water until tender, about 10 to 12 minutes. Drain and return to the saucepan. Mix in milk and 60g butter, then mash until creamy. Stir in cheese until melted. Season with salt and pepper to taste.
  • Spread the lentil mixture evenly in the dish. Cover the top with the mashed potatoes. Scatter the remaining 20g butter over the top. Bake for 20 minutes, or until the mashed potatoes turn golden brown. Serve with a sprinkle of fresh thyme on top.

Similar Recipes