This veggie shepherd’s pie is one of my favourite comfort recipes. It’s got a rich tasty base with a creamy mash, I like to put cheese on top to make a bubbling golden crust. The lentils provide an amazing texture that makes this pie nourishing and delicious. Adding pumpkin to the mash gives this a slightly sweeter flavour, not too sweet or overpowering just a hint.
Veggie Shepherd’s Pie Recipe
- 1 carrot
- 1 stick of celery
- 1 onion
- olive oil
- 2 fresh bay leaves
- 5 sprigs fresh thyme
- 1 sprig fresh rosemary
- 250g mushrooms chestnut or portobello work best
- 150 g dried Puy lentils
- 2 tablespoons tomato purée
- 400 ml organic vegetable stock
- 1 x 400 g tin of plum tomatoes
- 200g boiled potatoes
- 200g pumpkin roasted
- 25g butter
- grated cheese – optional
Prep > 15 mins Cook > 45 mins Oven 170C fan 190C
- Place the carrot, celery and onion in to a food processor and blitz. You can chop the vegetable finely if you don’t have a food processor.
- Heat the oil in a frying pan over a medium heat. Add the carrot, celery and onion mix. Add the bay leaves, rosemary and thyme. Stir occasionally so it doesn’t stick.
- Add the mushrooms to the processor and blitz until fine. Again you can chop them if needed.
- Add the mushrooms to the pan, stirring through. When mixed add the puy lentils, stock, tomato puree and tinned tomatoes. Season and stir through.
- Simmer for 20 minutes.
- Mash the potatoes and pumpkin together, season. Add the butter and use a wooden spoon to make the mash creamy.
- Put the mushroom mix into a dish and top with the mash. Grate some cheese on top if you like and put in the oven for 30 minutes or until everything is piping hot and the top has browned.
Other pumpkin recipes can be found here… Pumpkin Recipes