Martin Shaw’s Shepherd’s Pie
This is a classic, budget dish and this is the classic vegan/veggie version. If you don’t like veggie mince use the whole lentil option. It freezes well too.
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Total time
45 minutes
Meal
- mains
Servings
4-6
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 red pepper, roughly 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/14½ oz tins of chopped tomatoes
- 1 tbsp tomato purée
- 1-2 tsp yeast extract (eg Marmite or an own-brand) or dark miso
- Salt and pepper, to taste
Instructions
- Pre-heat the oven to 375ºF/190ºC/Gas Mark 5.
- Fry the onion and red pepper in the oil until soft.
- Add the garlic, courgette and mushrooms and cook until the mushrooms are golden brown.
- Add the mince if using plus the dried herbs 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.)
- 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.
- Taste the mixture and add salt and pepper if needed.
- 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.
Optional extras / notes
This is a pretty quick dish to make – most of the cooking time is in the oven.
Keywords
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