Vegetarian Shepherd’s Pie

• Serves: 4 • Preparation Time: 120 minutes • Cooking Time: 25-30 minutes • Author: Josine Atsma

Sadly, I couldn’t find a gluten free and vegan/vegetarian mince, so I’ve gone for the gluten free one. The Quorn vegetarian mince contains egg white, so is not suitable for vegans.
There is a vegan one available from Vegi Deli, but that’s made with wheat flour, so not gluten free.

Vegetarian Shepherd’s Pie
Vegetarian Shepherd’s Pie

Preparation

Soak the lentils overnight and cook for about 1 hour.

Heat the oil, add the carrot, garlic and thyme. Fry for around 6 minutes. Add the leeks and fry for another 2 minutes. Add the vegetarian mince, cooked lentils and tomatoes and warm everything through. Transfer the tomato/lentil mixture to an oven dish, top with the mashed potato and scatter the grated sheese on top.

Bake in the oven (180C/gas mark 4) for about 25 minutes until the sheese has melted.

A simple recipe for a filling dish. 

Ingredients

  • 200g dried green lentils
  • 1 carrot, sliced
  • 2 leeks, sliced
  • 1 clove of garlic, crushed
  • 3 tbsp olive oil
  • 1 tbsp thyme
  • 175g Quorn vegetarian mince
  • 400g Suma chopped tomatoes
  • 450g boiled potatoes, mashed with a little bit of (soya/rice
  • 75g Bute Island Red Leicester

If you want to buy (some of) the ingredients, view this recipe on the Stirling Health Food Store.

  View & Buy Ingredients