First of all, let’s address the elephant in the room. Speherd’s pie is not the easiest dish to take a pretty photo of, and needless to say, I failed. BUT: for all its ugliness, it’s so so good!
Today I want to share my favourite shepherd’s pie with you. It’s vegetarian, filled with lots of delicious and healthy veggies, and you can easily make it vegan.
Ingredients
1 kg potatoes
1 leek
3 or 4 stalks celery
1 1/2 cup soaked lentils
2/3 cup chickpeas
2 400 gr cans diced tomatoes
2 tbsp butter
1 vegetable stockcube
Rosemary
Oregano
Salt
Pepper
Peel and dice the potatoes. Boil for 20 minutes.
Pre-heat the oven to 200°C.
Meanwhile, dice the leek and celery. Throw them into a big pan and add the chickpeas, lentils and tomatoes. Add the vegetable stock cube and add rosemary and oregano to taste. Bring to a boil and boil for about 10 minutes, until some of the moisture evaporates.
Drain the potatoes and mesh with the butter, and a pinch of salt and pepper.
Pour the vegetables into a baking dish and cover them with the potato mash. Bake for 20 minutes, until the mash turns golden brown.
This recipe serves 4.
This is one of my favourite dishes. It’s very easy but such comfort food! Warm, savoury, nutritous… It doesn’t get much better than that. I hope you love it!
