This easy to make vegetarian dish is a hit with everyone I have served it for – including meat lovers. The dish can be prepared a few days in advance and kept in the refrigerator before baking the pie in the oven. I find it practical in a busy everyday life. With a delicious salad, it can also be served as a guest meal.
Vegetarian Sheppards Pie
Serves 4
1 big chopped onion
1 clove of garlic
2 large carrots chopped into smaller pieces
2 tbsp. freshly chopped thyme
200 ml red wine
400 grams of chopped peeled tomatoes
2 vegetable stock cubes
410 grams of cooked green lentils – fits with a can
1 kg sweet potatoes
25 grams of butter or olive oil
100 grams of grated cheddar cheese or vegetarian cheddar
Here’s how you do it:
Fry onions and garlic in olive oil until golden. Add carrots and thyme together with wine, tomatoes, vegetable stock and let the dish simmer for 10 minutes. Add the green lentils – including the liquid the lentils are in. Put the lid on and let the dish simmer for another 10 minutes. Cook the sweet potatoes – cut into small cubes until tender. Add the butter and mash the potatoes. If necessary, add some of the cooking water to get the right consistency. Season with salt and pepper.
Finally, pour the lentil mixture into an ovenproof dish and place the mashed potatoes as the top layer. Sprinkle the cheddar cheese on top of the potatoes and bake the pie in the oven at 190 degrees for 20 minutes.
Serve with steamed broccoli or a cabbage salad.
The dish can stay covered in the fridge for 2 days before being baked in the oven.
