Add versatility to your winter menu with our delicious vegetarian twist to a British favourite pie.
The famed Shepherd’s Pie which colonial rule introduced to India, originally consists of gently spiced lamb mince with a generous topping of mashed potato. Baked crispy on the outside and warm and moist inside, this mouth-watering casserole has always been everyone’s idea of comfort food.
With recent times seeing a surge of vegetarianism, we are adapting many of our favourite non- veg recipes to include an all- veg star cast. And this is working brilliantly, because we get the fibre and nutrients, we need combined with a fresh wholesome taste.
Our Veggie Shepherd’s Pie doesn’t compromise on flavour. With carrots, potatoes, french beans, corn kernels, mushrooms, celery, spices, and herbs, it’s a robust meal, plus it’s also a great entrée to serve at a party.
This recipe contains eggs and dairy.
Serves: 3
Time: 45 minutes
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 celery stalks, chopped
- 1 large carrot, chopped
- 5 to 6 French beans chopped
- A small cup of boiled corn kernels
- 6 mushrooms chopped
- 1 boiled potato chopped (optional)
- 2 garlic cloves, crushed
- 1 cup (250ml) tomato (blanched, peeled, de-seeded and chopped)
- 1 bay leaf
- 1 tablespoon chopped thyme (or 1 teaspoon dried thyme)
- 1 cup (250ml) vegetable stock
- 800g potatoes, peeled and chopped
- 75g unsalted or salted butter
- 1/2 cup (125ml) milk
- 2 egg yolks
- 100g grated cheddar cheese
Method:
Preheat the oven to 200°C. In a large pan, heat the oil over medium heat and cook onion for one to two minutes, then add the garlic, French beans, carrot celery, carrot. Sauté for a few minutes, as they take a bit longer to cook, then add the chopped mushrooms, corn kernels, boiled potato, tomatoes, bay leaf, thyme and stock. Bring to a boil (don’t overcook the veggies, keep them tender but crisp), then turn down the heat to a gentle simmer. Simmer for 15 minutes, and season.
Meanwhile, cook potatoes in boiling salted water until tender.
Carefully pour the cooked veggie mixture into to a 1.2-litre baking dish.
Drain and mash the potatoes, then stir in the butter, milk, yolks and cheese. Spread over the mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.
Serve with your favourite salad and garlic bread and enjoy!
