Main Courses > Casseroles & Bakes > Hearty Baked Dishes > Shepherd’s Pie

AI-Powered Vegetarian Shepherd's Pie with Lentil and Vegetable Filling

A delicious and hearty Vegetarian Shepherd's Pie recipe, crafted with AI, featuring a rich lentil and vegetable filling topped with a creamy potato and cauliflower mash. A comforting and satisfying meat-free meal.

Serves: 6-8 | Prep Time: 35 minutes | Cook Time: 1 hour 25 minutes

Prep Time
35 minutes
Cook Time
85 minutes
Servings
6-8
Ingredients
  • 250 g Brown or Green Lentils
  • 1 large, chopped Onion
  • 2 medium, diced Carrots
  • 2 stalks, diced Celery
  • 3 cloves, minced Garlic
  • 2 tbsp Tomato Paste
  • 500 ml Vegetable Broth
  • 1 tbsp (or soy sauce) Worcestershire Sauce (Vegetarian)
  • 200 g Frozen Peas
  • 200 g Frozen Corn
  • 750 g, peeled and cubed Potatoes
  • 250 g Cauliflower Florets
  • 50 g Butter
  • 100 ml Milk
  • 50 g (optional, vegetarian) Grated Cheddar Cheese
  • 2 tbsp Olive Oil
  • 1 sprig, finely chopped Fresh Rosemary
  • 1 sprig, finely chopped Fresh Thyme
  • To taste Salt
  • To taste Black Pepper

Cooking the Lentils

Rinse the lentils and place them in a pot with 750ml of water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess liquid.

Preparing the Vegetable Filling

Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.

Adding Flavor and Lentils

Stir in tomato paste, rosemary, thyme and cook for 1-2 minutes. Pour in vegetable broth and vegetarian Worcestershire sauce (or soy sauce). Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened slightly. Stir in the cooked lentils, peas, and corn.

Seasoning the Filling

Season with salt and pepper to taste.

Preparing the Potato and Cauliflower Mash

While the filling is simmering, prepare the mash. Place the cubed potatoes and cauliflower florets in a large pot. Cover with water and bring to a boil. Cook until tender, about 15-20 minutes.

Mashing the Vegetables

Drain the vegetables and return them to the pot. Add butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste.

Assembling and Baking

Preheat oven to 190°C (375°F). Transfer the lentil and vegetable filling to a 23x33cm (9x13 inch) baking dish. Spread the potato and cauliflower mash evenly over the filling. If desired, sprinkle grated cheddar cheese over the top.

Baking the Shepherd's Pie

Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly. Let stand for 10 minutes before serving.

Nutrition Facts Estimated per 100g of product

(Note: These values are estimates and can vary based on specific ingredients and cooking methods.)

Calories: 160-200 kcal
Protein: 8-12g
Fat: 6-10g
Carbohydrates: 20-25g
Fiber: 5-8g

Other Considerations for Nutrition

Using low-fat milk and reducing the amount of butter and cheese can reduce the fat content. Adding more vegetables increases the fiber content. Ensure the Worcestershire sauce is vegetarian-friendly.

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FAQ

  • Can I use other types of beans?

    Yes, you can substitute other types of beans like chickpeas or kidney beans for the lentils.
  • Can I freeze Vegetarian Shepherd's Pie?

    Yes, Vegetarian Shepherd's Pie freezes well. Let it cool completely before wrapping tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating.
  • Can I add other vegetables to the filling?

    Absolutely! Feel free to add other vegetables such as mushrooms, zucchini, or bell peppers to the filling.