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Martin Shaw's Shepherdess Pie

gluten free
wheat free
2 spoon difficulty rating

45 minutes

This is a pretty quick dish to make - most of the cooking time is in the oven.

Serves: 4-6

Shepherdess Pie Martin Shaw

This is a classic, budget dish and this is the classic vegan/veggie version. If you don't like veggiemince use the whole lentil option. It freezes well too.

Ingredients: 

Topping
Cooked potatoes for mashing plus olive oil or vegan margarine, salt and black pepper. For a diabetic-friendly topping use sweet potatoes instead of white and minimise the oil or margarine

Pie filling
2 tbsp olive oil
1 large onion, chopped
3 cloves of garlic, crushed
1⁄2 red pepper, chopped
1 medium courgette, chopped in half lengthways then sliced
110g (4oz) mushrooms, chopped
225g (8oz) veggie mince (eg Fry's, Linda McCartney or supermarket own-brand) OR 1 x 400g tin whole cooked lentils (250g home-cooked)
2-3 tsp mixed dried herbs
2 x 400g tins of chopped tomatoes
1 tbsp tomato purée
1-2 tsp yeast extract (eg Marmite or an own-brand) or dark miso

 

Method: 

  1. Pre-heat the oven to 375ºF/190ºC/Gas Mark 5.
  2. Fry the onion and red pepper in the oil until soft.
  3. Add the garlic, courgette and mushrooms and cook until the mushrooms are golden brown.
  4. Add the mince if using plus the driedherbs and fry for 4-5 minutes, stirring constantly. (If the mixture sticks and needs a bit of moisture use some of the juice from the tinned tomatoes.)
  5. Add the tomato purée, tinned tomatoes and marmite/miso, stir well and simmer for 10 minutes over a low heat. If using lentils, stir in now.
  6. Put in an oven-proof dish, top with mashed potato, make a rough pattern on the top with a fork and cook for 30 minutes.

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