A delicious, warming vegetarian dish, this Vegetarian Shepherd’s Pie is one of my all time favourite meatless meals and a great way to warm the soul in Winter.
- 1 large onion, finely diced
- 2 cloves garlic, finely diced
- 2 medium sized carrots, diced
- 1 medium sized zucchini, diced
- 2 sticks celery, sliced
- 1 cup diced mushrooms
- 2 cups cooked brown lentils (or 2 cans, drained and rinsed)
- 425 g can diced tomatoes
- 250 ml (1 cup) vegetable stock (preferably home-made)
- 1 tablespoon fresh rosemary, roughly chopped
- ½ teaspoon smoked paprika
- Good pinch sea salt and black pepper to taste
- 2 tablespoons hot water
- 1 tablespoon Gluten Free flour
- 5-6 medium sized potatoes, peeled and diced into 1-2cm cubes
- Handful sunflower and/or pumpkin seeds (optional)
Preheat your oven to 200℃.
In a medium sized pot, sauté your onion and garlic in a little oil for a few minutes until opaque.
Add the carrots, zucchini, celery, mushrooms, lentils, tomatoes, stock, rosemary, paprika, and seasoning.
Bring to a simmer for 10-15 minutes.
Meanwhile, mix the water and GF flour until combined and add to the pot to thicken for a few more minutes.
Pour into an oven proof dish and top with the diced potato. Stud with any extra rosemary sprigs if you like.
Bake for 20-30 minutes or until the potato is golden and cooked through.
- 500 g extra trim beef mince
- 1 small onion finely diced
- 1 carrot peeled and finely diced
- 1 stick of celery finely diced
- 2 cups salt-reduced beef stock
- 3/4 cup mushrooms diced
- 1 clove garlic crushed
- 2 tbsp salt reduced tomato paste
- 2 tbsp olive oil
- 1tbs Coconut Amino Acid Sauce
- 2 medium sized sweet potatoes cut in half longways
- 1 tsp cinnamon
Preheat oven to 170C
Line a baking tray with baking paper and place sweet potato halves on tray.
Drizzle with 1 tbsp olive oil, sprinkle with cinnamon and place in the oven for 50 min.
When there’s about 20 minutes to go on the oven timer, heat remaining olive oil in a large saucepan over a medium/high heat.
Add garlic and onion to the pan and fry, stirring constantly, until the onion is transparent.
Add carrot, celery and mushrooms to the pan and continue to stir mixture until vegetables have softened.
Add mince to the pan and break up with a wooden spoon to remove any lumps. Cook, stirring regularly, until mince has changed colour and is cooked through.
Pour beef stock or bone broth and tomato paste and aminos into the pan and bring the mixture to the boil. Reduce to medium/low heat and allow to simmer and thicken for 10-15 minutes.
While beef mixture is simmering, remove sweet potato from the oven (when cooked through and soft) and allow to cool slightly.
Being careful not to burn yourself, scoop sweet potato flesh out of each half using a large spoon and place in a mixing bowl. Discard the skin.
Using a fork (or potato masher) mash the sweet potato flesh until smooth.
Pour beef mixture into a large baking dish and top with mashed sweet potato.
Place in still hot oven for 15min to turn sweet potato golden and thicken the meat mixture further, then serve.
Different pie top
- You can also top the pie with cauliflower pieces or cauliflower mash.
Dairy-free and vegan
- Omit the cheese.
- Replace the onion with a small bulb of fennel, finely diced.
- Replace the garlic with a teaspoon of cumin powder and a pinch of chilli flakes.
- If you aren’t vegetarian and looking to include bone broth in your diet, substitute the vegetable stock with bone broth.
- I think brown lentils and bacon is a match made in heaven. So if you please, add 4 rashers of bacon with the onion.
Fussy eater tip
- Grate the vegetables so they sit behind the lentil/tomatoes.