One of my favourite comfort meals is shepherd’s pie.
For me, it reminds me of childhood as it is a dish that my mum used to make for me and my brother all the time.
Of course, traditionally it is made with meat and lots of mashed potatoes. This lighter, vegan-friendly version uses lentils in place of the meat, and is topped with a summery Jersey Royal topping.
All in all, a much more nutrient-dense dish, but with all the same comfort and satisfaction!
For carb-free options, you can of course use cauliflower mash in place of the crushed potatoes.
Lentil Shepherd’s Pie With Crushed Jersey Royals
- Serves 4-6
- One onion, peeled and chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and finely chopped
- 2 sticks celery, finely chopped
- 2 bay leaves
- Few sprigs fresh rosemary and thyme, tied with string
- One tin chopped tomatoes
- One cup vegetable stock
- One tin green lentils, drained
- 200g mushrooms, chopped
- Two handfuls peas
- 1 tbsp balsamic vinegar
- 1-2 tbsp tamari
- 1 tbsp Nutritional Yeast
- For the topping –
- 750g Jersey Royal potatoes, unpeeled and cleaned
- 3 tbsp olive oil or dairy-free butter
- Salt and pepper, to taste
Start by making your lentil pie filling. Gently heat some oil in a pan, then fry the onion and garlic for 2-4 minutes, or until the onion is translucent. Add in the celery, carrots and bay leaves and continue to cook, stirring often, until the carrots are starting to soften.
- Add in the lentils, chopped tomatoes, fresh herbs, mushrooms and peas and stir. Pour in just enough vegetable stock to cover, then bring to a boil. Reduce heat and simmer until thickened and the vegetables are cooked through, adding a splash more water if needed. Stir in the balsamic, tamari, Nutritional Yeast and season to taste. Remove from the heat.
In the meantime, bring a large pan of water to the boil. Add in the potatoes and cook for 15-20 minutes, or until softened. Drain, then use a potato masher to lightly crush the potatoes. Stir through the oil, then season to taste.
4. Now, preheat your oven to 200C. Pour the lentil mixture into an ovenproof dish, then scatter over the potatoes. Place in the oven to bake for 30 minutes, or until the pie is bubbling and the potatoes are golden and beginning to crisp. Serve warm with seasonal vegetables.