Vegetarian Shepherd’s Pie Recipe:
Mushrooms and Puy lentil Shepherd’s Pie, warming and comforting dinner.
Baking is calming and there I sound repetitive, helplessly repetitive that. But hey, trust me when I enter the kitchen to sir some new recipe after a break the first thing that inspires is the oven. It was about a Shepherd’s pie today but not the traditional British style that uses lamb and potatoes but instead an all veg-ed up version. This puy lentils and mushroom shepherd pie is an excellent dinner idea, delicious, comforting and nutritional, all in one go.Do try it and you’ll be surprised how the simplicity of taste of wins over in every bite of this vegetarian Shepherd’s Pie recipe.
Ps:- My stock of a full body red wine brough home from our French voyage worked perfectly fine with the dish. Any good red wine should do the trick, though if you are opposed to using wine just replace it with either 2 tbsp of worcestershire sauce or even balsamic vinegar should give the punch.
Ingredients (Serves 3-4):
- 200 gms Button Mushrooms
- 1 small onion, chopped
- 5-6 cloves of garlic, chopped
- 1 medium carrot, chopped
- ½ cup puy lentils (saabut masoor), soaked for ½ hr
- 2 medium tomatoes, (boiled, peeled and pureed)
- 50 ml red wine, optional (or 2 tbsp of worcestershire sauce)
- 2 tbsp Butter
- 1 tbsp dry thyme
- 1 & ½ cup vegetable stock or water
- Salt and pepper to taste
For Potato Topping:
- ½ kg Potatoes, soft boiled
- 50 gms Butter
- 4 tbsp Milk
- ¼ cup grated cheese, Cheddar
- Half boil the puy lentils with little water and keep aside.
- In a pan heat oil and add the garlic and sauté till golden. Then add onions and carrots and fry until soft and golden on medium heat.
- Add mushrooms and fry on high heat and cook until the water from the mushrooms dry up. Then add the lentils and fry together for 5 minutes.
- Then add wine and 1 and ½ cup of vegetable stock (or water). Cover and cook on low flame until the lentils are softened, approx 20 minutes. Add more water if required in between.
- Remove the lid, increase the heat and add the tomato puree, dried thyme and dress with salt and cark some pepper. Finally reduce to a thick creamy consistency.
- While the sauce thickens, peel the potato and mash it with milk, butter and half the grated cheese into a smooth mash.
- Set the oven to preheat at 200OC.
- To assemble, put the saucy veggies at the base of a 20cm X 15 cm deep baking dish and top with the potato mash and finally scatter the remaining cheese on top. If you have some extra, fill up small pie dishes and bake along
- Bake on 180OC for 25-30 mins untill it is slightly browned on top. Allow to rest for a few minutes before relishing warm.
Dos and Don’ts:
- Do add different vegetables as per your liking, like broccoli, peas or peppers.
- For a crunchier top do add some bread crumbs on top before baking.
- You may season with some Indian herbs like, coriander and chilli flakes, but the recipe is best kept simply flavoured.