Vegetarian Shepherd's Pie

by Lucy (follow)
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Dinner (2274)      Vegetarian (1517)      Potato (144)     
Traditional Shepherd's Pie uses meat as the base, however, if you're catering for a vegetarian, this Shepherd's Pie will make them very happy indeed. It is really tasty as well as being easy to prepare. It is a wonderful winter warmer meal and makes great left overs the next day too.

Vegetarian Shepherd's Pie
Vegetarian Shepherd's Pie from the side

Preparation Time: 20 minutes
Cooking Time: 65 minutes
Makes: 8 servings

Base Ingredients
400 gram tin of brown lentils
1 red onion
2 cloves garlic
1 carrot
3 mushrooms
1 eggplant
1/2 cup silverbeet
2 tomatoes
1 tablespoon olive oil
1 tablespoon mixed dried herbs (thyme, rosemary, sage, parsley etc)

Topping Ingredients
4-5 potatoes
1 tablespoon butter
1 tablespoon milk
2 tablespoons grated cheddar cheese

Vegetarian Shepherd's Pie
Ingredients for Vegetarian Shepherd's Pie


Finely chop the red onion and the garlic and fry them in olive oil.

Add the lentils, chopped carrot, mushrooms, silverbeet, tomatoes, eggplant, mixed dried herbs and simmer for twenty minutes to allow the flavors to combine.

Vegetarian Shepherd's Pie
Simmer the vegetables

Meanwhile, peel and roughly chop the potatoes and boil them in water until soft (about fifteen minutes).

Mash the potatoes and add the butter and milk.

Spoon the vegetable base into a greased pie dish and spoon the potato mash topping over the base.

Vegetarian Shepherd's Pie
All ready for the oven

Sprinkle with grated cheddar cheese and cook in a moderate oven for around thirty minutes or until the cheese looks golden brown.

Shepherd's Pie
Serve hot on a winter's night

Serve hot with a side of steamed broccoli or a fresh garden salad. Enjoy.

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