This vegetarian shepherds pie is a great winter comfort food because it’s delicious, full of vitamins, and filling. This recipe makes 8 servings. I love making a big batch so I can portion out individual servings and put them into the fridge or glass containers to freeze. There is nothing better than getting home after a long day and being able to just remove a yummy homemade meal from the fridge or freezer and reheat it. I like to know I’m getting my vitamins, so this baby is loaded with them in every serve.
I combine potato and sweet potato because sweet potato adds great flavour and the amount of sweet potato in each serve provides over 200% of your daily Vitamin A requirements. Although white potato tastes great, it doesn’t provide the wonderful hit of Vitamin A that sweet potato gives you.
The combination of both potatoes serves multiple purposes and provides optimum taste. Did I mention each serve is also packed with fibre and vitamin B6 (thank you potatoes and sweet potatoes). The lentils in this dish ensure each serve is brimming with iron, thiamin, folate, B6 again, zinc and so much more.
I like to work out the amount of nutrients in each dish and plaster it over my posts, because at one time I was deficient in certain vitamins. Since then I have been an avid researcher of vitamins in foods and have used certain foods and recipes to boost my intake and my energy levels successfully. I like to remind myself regularly of what is in the food I am eating – it encourages me to eat the good stuff and the stuff I need.
- Pie section
- Onion (extra large) - finely chopped
- Garlic cloves x 6 large crushed
- Carrots (large) x 2 - finely chopped or shredded (I use a combination)
- ½ a medium head of broccoli with stalks chopped
- Lentils Red - 1.5 cups dry (rinse well)
- Butter x 2 tablespoon (you may substitute for olive oil)
- Sundried Tomato Pesto x 8 tablespoons (it should be flavoursome pesto - I use Sacla)
- Can of finely chopped Italian tomatoes - 400 grams
- Dried chopped Thyme - ½ teaspoon
- Chicken Stock - (1 cup water with 2 teaspoons stock powder)
- Himalayan Salt ½ a teaspoon
- Topping (mash)
- Sweet potato (peeled & chopped) x 600 grams
- Potatoes (peeled & chopped) x 950 grams
- Butter x 100 grams
- Cream x ½ cup
- Salt to taste
- Minced or crushed garlic - 1heaped teaspoon
- Tasty cheese grated x 200 grams
- Chives to garnish (optional)
- Cook lentils for 20 mins (or according to packet instructions)
- Drain lentils well and set aside
- Put onion in frying pan with butter - saute 5 mins
- Add another tablespoon butter
- Add garlic, carrot and celery to pan - cook low - 10 mins
- Add can chopped tomatoes and thyme
- Add sundried tomato pesto and chicken stock
- Simmer for 15 minutes or until vegetables cooked
- Add lentils to cooked vegetables in frying pan
- Mix well and season with half a teaspoon fine himalyan salt
- Transfer lentil and vegetables to a large baking dish
- (Baking dish: 14 x 8.5 inches and at least 2 inches high)
- Make the Mash Topping
- Cook potatoes/sweet potatoes in water on stove until tender
- Drain potatoes/sweet potatoes well
- Mix 1 teaspoon garlic with ½ cup cream & ½ teaspoon salt
- Add butter and cream mixture to potatoes/sweet potatoes
- Mash until creamy, well combined and thick
- Put it all together
- Spread mash gently over top of lentil/vegetable mixture
- Scatter cheese over top of mash
- Bake in oven at 200 degrees celcius 25-30 mins or until golden
- Serve immediately or cool and refrigerate or freeze
- Garnish with chives (optional)
2. You can cook the lentils and vegetables ahead of time and set aside until you get a chance to make the mash or vice versa
3. I get my lentils on and cooking first, and then I make my vegetable mixture
4. While the vegetable mixture is cooking, I start preparing my potatoes
Sounds absolutely delicious, will definitely try, as flavour formula sounds amazing!
🙂 It is my favourite winter lunch. PS It freezes very well too.