Veggie Shepherd’s Pie
Veggie Shepherd Pie is a vegetarian version of the famous Shepherd’s Pie. Traditional Shepherd’s Pie or Cottage Pie as it is known as, has a filling of minced meat topped with mashed potatoes. I have replaced the minced meat with lentils (puy lentils) to make it vegetarian friendly. It also is a good plant protein rich dish as I have used mushrooms, milk and beans.
What Is Shepherd’s Pie?
A Shepherd’s Pie or Cottage pie is usually a meat pie with a topping of mashed potatoes. It is not made with any kind of pastry shell. Minced meat is prepared with some vegetables. The minced meat is spooned into a baking dish, topped with mashed potato and baked or grilled (broiled) for a while. This pie is famous in United Kingdom and very much a part of the Traditional Pub food.
My Version
I must admit I’ve never tasted the original Shepherd’s Pie but always wanted to make one but a veggie version. Many have replaced the minced meat with soya granules but I’m not a huge fan of soya. A frozen veggie packet (Artic’s) which I bought in Montreal, suggested adding vegetables with mushrooms to make a vegetarian version of the pie. I decided to add lentils also to make it into a hearty protein rich meal.
Memories
For this protein rich dish I nearly drove my husband up the walls! I wanted to bake individual portions for this recipe but my son’s kitchen didn’t have any individual oven friendly bowls. I researched online for the right kind of bake ware, and found that my favorite shop Stokes sell them. Next day it was raining but I insisted that we go to the shop. From home its about a 30-40 minute walk.
Hubby took out all sorts of bake ware from the kitchen and I just kept rejecting them as my brains could only see the bake ware I had seen on the Stokes website. Finally, as we all know, women tend to get they way and I won. Walked in the rain to the shop,bought the correct bake ware. Advantage for hubby was a delicious panini sandwich with coffee for lunch at a nearby cafe. Now please do tell me that the walk in the rain was worth it 🙂
Sharing This Recipe With Blogging Marathon Group
The theme is Protein Rich Dishes for the whole month. I have decided to showcase plant based protein rich dishes and Shepherd’s Pie is one of them.
Protein sources in this recipe are lentils, peas, beans, corn, mushrooms, milk and potatoes (yes even potatoes contain protein).
By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I’m just trying to include non meat non fish dishes from which you can get your protein source.
Some Protein Rich Dishes
Some Protein Rich Dishes From Members Of Blogging Marathon
Ingredients Required For Veggie Shepherd’s Pie
Whole Masoor
Also known as puy lentils. I have not used the split one. Best to soak masoor in warm water for at least 30 minutes before you boil it in water. If you are using a pressure cooker, one whistle is enough as you don’t want mushy lentils.
Potatoes
Use potatoes that are good for mashing, the floury type. Some suggestions are Yukon Gold or russets.
Onion
Peel and chop. Use any of your preference, white, yellow or red.
Mushrooms
Wash or wipe them with a wet kitchen towel. Cut into slices or chop it. Use any variety of mushrooms. I have used button mushrooms.
Mixed Vegetables
I have used carrots, corn, green beans and peas. Feel free to use any vegetables of your choice.
Water
Normal tap water. Need for boiling the potatoes, lentils and also to add some to the filling.
Garlic
Peeled and finely chopped. Add according to your taste.
Salt
Adjust according to your taste both for the filling and the mash.
Herbs
Fresh or dried. I have used fresh thyme. Mixed herbs, oregano, tarragon, etc would work well.
Butter
To add to the mashed potatoes. For a vegan version, use vegan butter or oil.
Olive Oil
Need some for the filling.
Tomato Puree –
Fresh tomato puree or canned.
Flour
Need a little to hold the filling together. Can use wheat, all purpose or millet flour. For a gluten free option, use any millet flour or oats flour.
Paprika
For the filling. Can use cayenne if you want to.
Pepper
Black pepper coarsely ground. Need some for the filling and the mash.
Milk
To add to the mashed potatoes. Use cream for a more fluffier mash. Replace dairy milk with nut or soya milk for a vegan version.
Red Chilli Flakes
I used some as a topping. It is an optional ingredient.
VEGGIE SHEPHERD'S PIE
Ingredients
FOR THE FILLING:
- 2 cups Puy Lentils cooked
- 1 cup onion chopped
- 2 cups mixed vegetables peas, diced carrot, chopped beans, corn
- 3 cups mushrooms chopped
- ½ cup water
- 1 tbsp garlic finely chopped or minced
- 1 tbsp olive oil
- 1-1½ tsp salt
- 4 sprigs thyme
- ½ tsp paprika powder
- ½ tsp pepper powder
- 4 tbsp fresh tomato puree thick
- 1 tbsp flour wheat, all purpose or millet flour
FOR MASHED POTATOES:
- 6-8 medium potatoes
- 2 tbsp butter or oil
- 1 cup milk
- ½ - ¾ tsp salt
- ¼ tsp pepper powder
TOPPING:
- ½ tsp chilli flakes
- ½ tsp coarse pepper powder
Instructions
PREPARATION OF MASHED POTATOES:
- Peel and cut the potatoes into big chunks.
- Bring a pot of salted water to boil. Add the potatoes and cook till done but not overcooked.
- Drain out the water.
- Heat butter and milk together in a pan over low heat till the butter melts. Don't over heat the milk.
- Mash the potatoes with a masher. Add pepper powder.
- Slowly add the milk, mixing it until the potatoes are smooth and creamy.
- Add more salt if required.
PREPARATION OF THE FILLING:
- Heat oil in a pan over medium heat.
- Add onions and stir fry till they become soft.
- Add garlic and stir fry for a few seconds.
- Add the mixed vegetables, salt and water.
- Cover and cook till the vegetables are done but not overcooked.
- Add mushrooms. Stir well and cook till they become soft.
- Add cooked lentils, paprika, pepper powder, thyme and sprinkle the flour over it.
- Mix well.
- Add the tomato puree. Mix well and let it cook over low heat till the mixture becomes thick.
FINAL PREPARATION:
- Preheat the oven to 200°C.
- Spoon the filling into an oven proof deep baking dish.
- Level it out.
- Spoon the mashed potato over the filling. Make a smooth layer by spreading the mashed potato into an even layer with a spoon or spatula.
- Sprinkle pepper and chilli flakes over it.
- Bake for 20-25 minutes or till the potato layer begins to brown a little.
- Serve it hot.
Notes
- Use vegetables of your choice.
- Use soya granules instead of lentils if you want to.
- I cup uncooked lentils gives 2 cups of cooked lentils. I cooked it in salted water.
- For a quicker version, broil or grill the pie. Before you do so, heat the filling and spoon it into the baking dish. Add the mashed potato layer and grill or broil.
- For a vegan option replace the butter with oil and use nut milk.
- For a gluten free option use millet flour instead of wheat flour.
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