Vegetarian Shepherd's Pie
I made a Shepherd's Pie earlier in the week. I used to have Shepherd's Pie a lot as a child and it was one of my favourite dinners. The Shepherd's pie of my childhood used instant gravy which for some reason I just don't really use anymore and as I was making the dinner I was thinking about maybe making a vegetarian version and then I remembered how well the gravy version worked with lentils - it was like having the real thing. Or at least that's the way I remember it.
I couldn't seem to get the right "saltyness" in the gravy this time. Meat, and beef in particular, adds a certain salty quality to sauces. So rather than chuck in a mountain of salt to try and achieve this I decided to add some mustard to it and a little balsamic vinegar. Did it work? Well, I was quite pleased with the result.
The way I make Vegetarian Shepherd's Pie is
Ingredients
- 250g green or brown lentils
- 2 tsp mixed herbs*
- 15 - 20 button mushrooms, quartered
- 1 large onion, chopped roughly
- 3 celery stalks, sliced
- 1 cm turnip slice, diced (or you could use 2 large carrots)
- 4 tbsp instant gravy granules
- 200ml hot water
- 1 tbsp wholegrain mustard
- 6 - 8 large potatoes, peeled and sliced
- butter
- salt & white pepper
- 15 - 30g cheddar cheese, grated
- 1 tsbp sunflower oil
* Mixed Herbs is pre-mixed set of dried herbs you can buy - you probably know this already. I just mention it because the first time I saw it in a recipe I thought it meant to add in any mix of herbs you like.
Instructions
- Put the lentils in a saucepan with 1 teaspoon of mixed herbs and the garlic. Cover with their depth again of hot water. Bring to the boil, reduce heat and leave to boil gently for a good 40 minutes.
- Once you've put the lentils on to boil you can get the vegetables ready. Heat oil in a frying pan. Add a small pat of butter, reduce heat to a low setting, add the onions, cover pan and leave for 5 minutes.
- Add celery, cover and leave for 5 minutes.
- Add the turnip and/or carrots, cover and leave for 5 minutes.
- Add mushrooms, cover and leave for 15 minutes.
- While the mushrooms are cooking you can prepare the mash potato. Place the sliced potatoes in a saucepan, cover with hot water, bring to the boil, reduce heat and leave to boil gently for 10-15 minutes or until the potato is tender enough to mash easily.
- When the potato is cooked, drain off most of the water but not all (leave about 50ml/6 tablespoons)). Add a large lump of butter, some salt and white pepper, and mash. Leave aside while you prepare the lentil-veg base.
- The lentils should now be cooked, drain and stir them into the vegetables and sprinkle over 1 teaspoon of mixed herbs.
- Blend the six tablespoons of gravy granules with the 200ml hot water.
- Stir the gravy into the pan with the lentils and vegetables.
- Stir in the wholegrain mustard. Taste and add salt and pepper if necessary.
- Spoon the lentil-veg mix into a large deep dish and cover with a layer of the mash potato.
- If you like run a fork over the potato layer before sprinkling on the grated cheese. Put the dish under the grill until the cheese has turned golden brown.
- Serve with vegetables or salad - or even by itself. It makes a complete meal.