Monday, 3 December 2012

Veggie Lover Shepherd's Pie

I've always been a fan of Shepherd's Pie... But for some reason I've never made it. Probably only because it's available on every supermarket shelf and every pub's menu. So, since it's been one of those super gloomy and rainy days, I decided to make something warm and comforting. And as I felt like hanging out in the kitchen and be creative, I changed up the recipe a little bit and turned this into the perfect vegetarian meal. I replaced the meat with lentils and it was a success. So here it goes...

Serves 2


- 100g dry lentils*, boiled in water for 45min, drained and rinsed
- 3 carrots, chopped
- 3 peppers, chopped
- 2 garlic cloves, finely minced or crushed
- 2 large potatoes, peeled, roughly chopped and boiled till tender
- 2tbs of butter
- 250ml milk
- 1tbs plain flour
- a splash of Worcestershire Sauce
- 400ml vegetable broth
- 2tbs vegetable oil
- salt and pepper to taste


- Preheat your oven to 200 C degrees.
- In a skillet add some oil and over a medium high heat sauté the carrots, peppers and garlic for about 10min.
- Sprinkle the flour, constantly stirring, and add the lentils along with the broth. Season well and add a splash of Worcestershire Sauce.
- Bring this mixture to a boil, then lower the heat to a medium, let it simmer for about 15min, then pour it in a casserole dish.
- Melt the butter and milk together. Mash the boiled potatoes, add the melted butter and milk, season and give it a stir.
- Add the mashed potatoes on top of the veggie mixture, spreading it evenly. Bake for 15-20min or until the top is golden brown and enjoy!

* If you want to make this with meat, just substitute the lentils with minced beef/lamb, cook it till tender together with the veggies and keep following the recipe.