This Vegetarian Shepherd’s Pie is perfect for Meatless Monday!
You will always find a couple of vegetarian meals on our weekly meal plan and this one has quickly become a favourite. The boys are yet to notice that it doesn’t contain any meat and I’m in no rush to fill them in on that fact!
This is a great recipe to make up on the weekend and then keep in the fridge (or freezer) until you need it. You can certainly mix up the vegetables that you use for the filling and you can even top this pie with a sweet potato mash if you prefer.
I find this pie on it’s own is enough of a meal for my younger kids, however it’s also perfect served alongside some steamed greens such as broccoli and beans or with some roasted corn cobs too.
Tips for Making this Vegetarian Shepherd’s Pie Recipe:
- It’s important to cut your potatoes into similar size pieces to ensure they cook evenly.
- You can use sweet potato to top this pie if you prefer, the time it takes to cook the sweet potato will vary.
- You can use 150 grams of liquid vegetable stock in place of the water and stock paste if you wish. Alternatively you can use the water and one vegetable stock cube.
- This recipe is freezer friendly.
You can also find more family dinner ideas in this post and I’ve put together a collection of my favourite veggie smuggling recipes here.
Vegetarian Shepherd's Pie
This simple Vegetarian Shepherd's Pie is packed with veggies and lentils and is a great family dinner. It's freezer friendly and both regular and Thermomix instructions are included
Equipment
- 20 cm square baking dish
Ingredients
For the Potato Mash
- 800 grams potatoes peeled
- 100 mls milk 100 grams
- 40 grams butter
- ¾ cup tasty cheese 70 grams
Ingredients for the Filling
- 1 brown onion
- 3 cloves garlic
- 1 zucchini 100 grams
- 2 carrots 120 grams
- 4 sticks celery 80 grams
- 1 tablespoon extra virgin olive oil 20 grams
- 400 grams tin crushed tomatoes
- 150 mls water 150 grams
- 120 grams red lentils
- 40 grams vegetable stock paste * you can also use 1 vegetable stock cube
- 2 tablespoon tomato paste 50 grams
Instructions
- Finely chop the celery, grate the onion, carrot and zucchini and crush the garlic. Set aside until needed.
- Place a large saucepan over a medium/high heat and add the olive oil. Add the grated onion, crushed garlic and chopped celery and cook for 2 - 3 minutes or until the onion begins to turn translucent.
- Add the grated zucchini and carrot to the saucepan. Cook for a further 3 minutes or until the vegetables start to soften.
- Add the crushed tomatoes, water, lentils, tomato paste, vegetable stock paste/cube and a pinch of salt and pepper and gently stir to combine. Bring to a simmer before reducing to a medium heat and cooking for a further 12 - 15 minutes (with no lid on the saucepan) or until the lentils are soft.
- While the lentil mixture is cooking, preheat your oven to 190 degrees - fan forced.
- In the meantime, peel the potatoes and cut into quarters. Place them into a large saucepan which has been half filled with water. Add a pinch of salt and cook for 8 - 10 minutes or until the potatoes are just tender.
- Drain the potatoes and place into a large bowl along with the butter and milk. Mash until smooth.
- Pour the lentil and vegetable mixture into your baking dish.
- Use a spoon to place the mashed potatoes on top of your lentil mixture and use a fork to cover.
- Sprinkle with the grated cheese and place into the oven to bake for 30 - 35 minutes or until the cheese and potato are golden. Let the pie sit for 10 minutes before serving.
Thermomix Instructions
- Peel the potatoes and cut into quarters. Place them into your varoma tray and basket and set aside until needed.
- Cut the brown onion in half and place it into your Thermomix bowl. Add the garlic cloves and mix for 4 seconds, Speed 6.
- Scrape down the sides of your Thermomix bowl and add the zucchini, carrot and celery pieces - which have all been cut into 4cm pieces. Mix for 5 seconds, Speed 6.
- Scrape down the sides of your Thermomix bowl and add the olive oil. Cook for 4 minutes, Varoma temperature, Speed 2.
- Add the crushed tomatoes water, lentils, vegetable stock paste and tomato paste.
- Place the varoma into position and cook for 22 minutes, Varoma temperature, Speed 2, REVERSE.
- In the meantime, preheat your oven and take out a 20cm square baking dish.
- Check your potatoes, if they are not cooked all the way through, cook for a further 3 minutes or until tender.
- Pour the lentil mixture into your baking dish.
- Place the cheese into your Thermomix bowl and mix for 8 seconds, Speed 8 to grate. Transfer to a separate bowl and set aside until needed.
- Without washing the bowl, insert the butterfly attachment and add the cooked potatoes, milk and butter.
- Mix for 30 seconds, Speed 4 before scraping down the sides of your Thermomix bowl and mixing for a further 10 seconds, Speed 4.
- Use a spoon to place the mashed potatoes on top of your lentil mixture and use a fork to cover.
- Sprinkle with the grated cheese and place into the oven to bake for 30 - 35 minutes or until the cheese and potato are golden. Let the pie sit for 10 minutes before serving.
Notes
- It’s important to cut your potatoes into similar size pieces to ensure they cook evenly.
- You can use sweet potato if you prefer, the cooking time will vary.
- You can use 150 grams of liquid vegetable stock in place of the water and stock paste if you wish. Alternatively you can use the water and one vegetable stock cube.
- This recipe is freezer friendly.
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
For more easy family dinners, check out our Family Dinners Made Easy Book – also available in a Thermomix edition.
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