Vegetarian Shepherd's Pie Recipe aka Shepherdess Pie
A shepherdess pie is a vegetarian shepherd's pie, mine uses red lentils and sweet anise-flavoured fennel under the perfect mashed potato topping and a sprinkle of parmesan cheese.
Servings 2 Servings
Calories 926kcal
Ingredients
- 175 g Red Lentils 1 Cup
- 1 Small Onion 75g
- 1 Large Celery Stick 75g
- 1 Small-Medium Carrot 75g
- 1 Small Fennel Bulb 150g
- 4 Garlic Cloves
- 50 g Sun-Dried Tomatoes in Olive Oil ¼ Cup
- 1 tablespoon Olive Oil (the oil form the tomatoes is the best)
- 250 ml Red Wine 1 Cup
- 1 tablespoon Tomato Puree
- 250 ml Vegetable Stock 1 Cup
- 150 g Frozen Peas 1 Cup
- 1 Bay Leaf
- 400 g Potatoes
- 75 g Butter ¼ Cup + 1 tablespoon
- 25 g Pecorino Cheese ¼ Cup
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Cut the onion in half and then cut it into a 2-3mm (⅛") dice.
- Cut the onion and celery into a dice the same size as the onion.
- Heat the oil in a 20cm or 8" saucepan over a medium heat. When it's hot, add the diced vegetables and cook for 10 minutes, stirring occasionally.
- Peel and mash the garlic cloves.
- Slice the sun-dried tomatoes into strips as finely as you can.
- Cut the fennel into 1cm (½") cubes.
- Add the fennel, garlic, sun-dried tomatoes, and tomato puree to the pan and then stir well.
- Turn the heat up as high as it will go, and pour in the red wine and add half of the salt and the black pepper before cooking for 5 minutes.
- Reduce the heat to low, add the bay leaf, vegetable stock, and lentils, then simmer for 45 minutes, stirring occasionally.
- Whilst the lentils are cooking, bring a large 24cm or 10" saucepan of water to a rapid boil.
- Peel and cut the potatoes into a 5cm-7.5cm (2-3") cubes
- Season boiling water with the remaining salt and then throw in the potatoes and boil until tender to the tip of a knife.
- Defrost the peas by running them under cold water.
- Drain the potatoes and allow them to steam dry for a couple of minutes, then mash them or pass them through a potato ricer and then mix through the butter and set aside.
- When the ragu is cooked, stir through the defrosted peas, then separate into two 15 x 10cm (6 x 4") gratin dishes.
- Pipe over or spoon over the mashed potato and sprinkle with the pecorino cheese. Bake in the oven for 20-25 minutes at 200°C or 400°F.
Nutrition
Serving: 1 | Calories: 926kcal | Carbohydrates: 98g | Protein: 24g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1468mg | Fiber: 20g | Sugar: 23g
