As you may know, we cut meat out of our diets for the whole month in January. So in my hunt for vegetarian meals, I decided to find a couple of recipes and mix them together and this was the outcome. Daddy bear preferred meals that still tasted like our normal dinners just without the meat so I found this recipe was the closest I could make that he arrived. So here it is my take on Vegetarian Shepards Pie.
- 1tsp Olive Oil (to fry).
- 1/2 Large Onion (cubed).
- 2 Large Carrots (cubed).
- 2tbsp Thyme.
- 200ml Red Wine.
- 150ml Water, you will need extra for the potatoes.
- 400g Can Chopped Tomatoes.
- 3 Beef Stock Cubes.
- 410g Green Lentils.
- 950g Potatoes (peeled and cubed).
- Butter (for the mash).
- 85g Cheese (grated).
I find this recipe makes enough for 2 Vegetarian Shepards Pie so I can freeze on for another night. Simply wrap in tin foil then a layer of cling film and place in the freezer. To cook from frozen simply remove from freezer, uncover and place in the oven for 40 minutes.
Put a large pan of water on to boil.
Heat the Olive Oil in a large frying pan. Once hot add the Onion and fry until golden.
Add the Carrot and the Thyme, mix together.
Place the potatoes into the boiling water and boil until soft.
Then pour in the Red Wine, Water, and Chopped Tomatoes and stir together. Crumble in the Beef Stock Cube, stir through and simmer for 10 minutes.
Add the Green Lentils and continue to simmer for another 10 minutes.
Preheat the oven to 190’c.
Once the potatoes are soft, drain and put them back into the pan. Add the desired amount of butter and mash until smooth.
Transfer the lentil mixture into a oven proof dish. Spoon the mash on top and smooth over. Add the grated cheese.
Place the dish in the middle of the oven and cook fro 20 minutes until all the cheese is melted nicely on top.
Serve and enjoy.