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why i love this puy lentil shepherds pie!
When I went plant-based, comforting foods like Shepherds Pie were the ones I missed most. Which is why this Puy Lentil Shepherds Pie is such a winner.
The lentils give such a lovely meaty texture, providing a filling that still has a bit of a bite to it, whilst swapping out the regular potatoes for sweet potatoes gives a really vibrant top to the pie.
Some other reasons why you should make this shepherds pie:
- Protein rich: puy lentils are such a good source of plant based protein and ensures this hearty meal is both comforting and nutritionally balanced
- Packed full of veggies: with five different types of vegetables within this meal, you are well on the way to fulfilling your daily quota
- Make ahead: this recipe is absolutely one you can make ahead of time. You can either cook and reheat it as you need it, or assemble and cook ahead of serving
- Cheap to make: made with a mixture of store cupboard ingredients and basic veggies, there is nothing expensive about this meal
- Batch cooking: This recipe creates 6 hearty portions meaning more time doing the things you love and spending less time in the kitchen
puy lentil shepherds pie – Recipe notes
** It is worth spending a bit of money on your tinned tomatoes as they really do make the basis for the sauce. Ones I have used in the past are Cirio and Mutti which you can get from all major UK supermarkets.
** You can keep the skins on your potatoes for a more chunky rustic style mash if that is what you prefer. The same applies for the carrots too.
** Use the pre-cooked pouches of puy lentils which you will find easily in all major UK supermarkets
puy lentil shepherds pie – recipe ADAPTIONS
** I have used a vegetable stock cube for speed to make my stock for this recipe. But, do feel free to make your own stock by using leftover veggies. This is a great way to use up produce and cut down on food waste too.
** Whilst I have used sweet potatoes for the mash topping, feel free to swap these out for what you have at home. Pumpkin, white potatoes, celeriac, parsnip or even swede would all work.
** The miso can be left out if you aren’t a fan of, or allergic to soy. It just adds a lovely umami flavour to the filling. If you don’t have any miso in the cupboards do try soy sauce instead.
** Any spare veggies in the fridge, throw them into the filling as well
** Swap out white onions for red onions if that is what you have in the kitchen – it will work just as well.
Details
6
15 minutes
1 hour
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Ingredients
4 Medium sweet potatoes, peeled and chopped into chunks
3 Red onions, diced
3 Carrots, peeled and diced
1 Leek, finely chopped
6 Chestnut mushrooms, diced
2 Garlic cloves, minced
375g Precooked puy lentils
Tin of chopped tomatoes
100ml Vegetable stock
1 tbsp Tomato puree
1 tbsp Brown miso paste
A handful of fresh winter herbs (thyme, rosemary, oregano etc), chopped
Directions
- Pre-heat the oven to 200oc
- Place the sweet potato chunks into a pan of boiling water and boil until soft (10-15 minutes once boiling)
- Whilst the sweet potatoes are boiling, add the onion and garlic to a large frying pan with a little oil. Fry for 3-4 minutes until starting to caramelise
- Add to the pan the chopped carrot, leeks and mushrooms. Fry for a further 2-3 minutes
- Add the lentils, tomato puree and herbs, mix until thoroughly combined
- Once combined, add the chopped tomatoes, vegetable stock and miso. Bring to the boil and simmer for 5 minutes. Season with salt and pepper
- Once the sweet potatoes are cooked, mash until smooth and season
- Add the lentil mix to the base of an ovenproof dish and layer the mashed potatoes on top
- Cook for 30 minutes until the top if a nice golden-brown colour
I can’t wait to hear what you think of this Puy Lentil Shepherds Pie so please leave a comment below and tag me in your wonderful creations! I’m @fortheutteroffood on Instagram and use the hashtag #theutterloveoffood. I’m also on Facebook – please say hello!
