Vegetarian Shepherd's Pie

Vegetarian Shepherd’s Pie

I made this up as I went along, and I was thrilled with the outcome. It was so good, and hubs and boychild both loved it too. I definitely want to make this a winter staple, as it was filling and warming and perfect for the cold weather.

Vegetarian Shepherd’s Pie

4 potatoes
1 small onion, chopped
2 medium carrots, peeled and chopped
1 tin puy lentils, rinsed and drained
1 bag frozen meatfree mince (I used Sainsburys brand)
1/2 cup frozen edamame soya beans
1 carton chopped tomatoes
dash of Worcestershire Sause (optional – omit if strict vegetarian)
1/4 cup – 1/2 cup semi-skim milk
1 tablespoon butter
2-3 tablespoons grated cheddar cheese

For the mashed potato topping:
Boil the potatoes until soft. Drain the potatoes, return them to the pan, and mash them with a bit of milk and the butter. Add more milk as needed to make the potatoes creamy, but still firm. Season with salt and pepper as necessary.

For the filling:
In a large skillet, cook the onion and carrot until soft in a bit of rapeseed (or other) oil. Add the mince, lentils, soya beans and chopped tomatoes in their juice. Stir until well combined and cook until the frozen mince is hot all the way through. Add the dash of worcestershire sauce if using, and season with salt and pepper as desired.

In an oven-proof dish (or individual dishes), place the filling, and then top with the potato. Sprinkle with the cheddar cheese and bake in a hot oven for 5 – 10 minutes, until cheese is fully melted and everything is steaming hot.

Serves 4. Takes under 30 minutes to make.

Optional: serve with a bit of Bisto onion gravy for a really moreish meal!

Optional: This would also be great with mushrooms mixed into the filling. Sweet potatoes can be substituted for white, for a different flavour.

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