Veggie Shepherds Pie

I was tempted to call this Sheep’s pie as a sheep may well enjoy all of these veggie ingredients, but I’m not convinced it’s the most appetising name for something so delicious.

It was bitingly cold earlier this spring and I’d been craving mashed potatoes and warming, comfort food. So I gave this childhood classic a veggie makeover.

The base is a bit like a Bolognese sauce, only with Quorn mince and lentils. The potatoes have a hint of garlic and parmesan, so overall there’s a bit of an Italian shepherd’s theme.

I was in my usual hurry, so rather than bake this in the oven, I just smoothed the mash over the pan of sauce and popped it under a hot grill for a few minutes. Everything is piping hot anyway and the last minute grilling adds a beautiful crispy potato topping.

Veggie Shepherds Pie

Serves 4 hungry people

Ingredients

  • 1 onion, peeled and chopped
  • 4 medium carrots, peeled and chopped
  • 2 heaped tablespoons red lentils
  • 1 packet of Quorn mince
  • 1 can of tomatoes
  • 1 stock cube
  • 1 teaspoon oregano
  • 1 teaspoon sage
  • 8 medium potatoes, peeled and chopped
  • 3 garlic cloves, peeled and chopped in half
  • 3 tablespoons Parmesan, finely grated

Method

  • Heat a tablespoon of olive oil in a large pan and fry your onions and carrots for about 8 minutes until they’re starting to get nice and soft.
  • Tip in the lentils and veggie mince and give everything a good stir. Now pour over your tomatoes crumble over a stock cube and fill your tomato can with water, pour the water over the sauce, scatter in the herbs and stir everything together.
  • While your sauce is bubbling away you can get on with the potatoes: boil your potatoes and garlic halves in plenty of salted boiling water until tender.
  • Drain thoroughly and return to the pan, add a big knob of butter, and half of the parmesan cheese. Mash those potatoes until nice and smooth.
  • Pop the grill on to heat up.
  • By now your sauce should be ready, the vegetables and lentils tender so remove the sauce from the heat. Pile the potatoes on top of the sauce, straight into the pan you cooked the sauce in, then smooth out to cover the sauce completely. Scatter over the remaining cheese and grill for a few minutes, until golden and crispy.