STOP! Don't miss this Vegetarian Shepherd's Pie!

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water can be used for a lighter flavor.

lentils

🥗Healthier: chickpeas

💰Cheaper: black beans

Black beans are often less expensive and provide protein.

Chop the carrots, celery, peppers, and chilies.

Partially cook 300 g of lentils in water for 15 minutes.

In a large saucepan, add oil and then the chopped vegetables (chilies, carrots, and celery); mix well and cover to cook for about 5 minutes.

Uncover, mix well, and add the chopped peppers.

Drain the partially cooked lentils and add them to the vegetable mixture; mix well.

In a separate bowl, combine 2 tins of plum tomatoes, tomato puree, vegetable stock, and a bit of ketchup; mix and break up the plum tomatoes with a wooden spoon.

If the mixture looks dry, add more vegetable stock or water from the tomato tins.

Season the mixture with salt, black pepper, chili powder, dried thyme, garam masala, and Maggie liquid seasoning; mix well.

Add a small bowl of frozen peas and bay leaves to the mixture; cover and simmer for about 30 minutes.

Boil a mix of sweet potatoes and Maris Piper potatoes until tender.

Mash the boiled potatoes with salt, black pepper, butter, and cream cheese; adjust to taste.

Preheat the oven to 180°C (356°F).

Add the vegetable and lentil mixture to a baking tray and top with the mashed potatoes.

Score the mashed potatoes with a fork to help it get crispy.

Top the mashed potatoes with a layer of cheese.

Bake in the oven for about 30 to 40 minutes or until the top is golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens