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Vegetarian shepherd’s pie

Level
very easy
Prep Time
15 mins
Total Time
25 mins
Serves
6

Ingredients

4
large Yukon Gold potatoes, peeled and diced
1/2 cup
milk
125 ml
To taste
salt and pepper
1 tbsp
olive oil
15 ml
1
minced onion
2
cloves garlic, finely chopped
1 cup
white mushrooms, finely chopped
250 ml
1 can
cooked lentils
540 ml
3/4 cup
walnuts, chopped
175 ml
1 tbsp
fresh thyme, chopped
15 ml
1 tbsp
soy sauce
15 ml
2 tbsp
tomato paste
30 ml
1 tbsp
maple syrup
15 ml
2 cups
corn kernels or creamed corn
500 ml

Directions

Step 1
Preheat oven to 180°C (350°F).
Step 2
Cook potatoes in a large pot of boiling water. Drain and mash potatoes, adding milk. Season to taste and set aside.
Step 3
Heat oil in a skillet on medium and cook onion, garlic, and mushrooms for around 5 minutes. Add salt and pepper to taste.
Step 4
Stir in lentils, walnuts, thyme, soy sauce, tomato paste, and maple syrup. Stir well and transfer contents to an ovenproof container.
Step 5
Place corn over lentil mix and cover with mashed potatoes. Bake for around 25 minutes.
Step 6
Serve with a green salad.