Lentil & Veg Mini Shepherd’s Pie


A classic comforting meal for the last couple of chilly months ahead. It’s very hearty and keeps you full for long–you know what they say, if ain’t broke, don’t fix it. 

I made the pies with these beautiful carrots. You don’t have to pick different colours (I know it’s hard, if not downright impossible, to find these kinds in supermarkets) but it’s fun to try something a bit more special than your normal orange carrots. 

Serve with a boatload of boiled peas (my favourite! I could eat these all day long).


Makes 10-12 little pies, or 1 big one
Prep time: 5 minutes
Cooking time: 30 minutes, if multi-tasking, plus 20 minutes baking

Ingredients:
4 medium carrots
1/2 red onion, finely chopped
2 large potatoes, peeled and roughly chopped
approx. 200ml vegetable stock
100g puy lentils
a knob of vegan margarine
1/2 leek

Instructions:
Pre-heat the oven to 180ºC. Bring vegetable stock to the boil in a large saucepan.
Finely chop all vegetables and simmer in the vegetable stock for 15 minutes until soft. The stock should have been absorbed by the vegetables after this time. 
Cook the lentils separately for 25 minutes (or according to package instructions).
Boil the potatoes for 20 minutes until soft, then mash (either by hand of with a food processor). Add a little bit of vegan margarine to make them buttery if you wish. 
Butter the ovenproof pie dish(es). Combine all the vegetables and lentils and spoon them into the bottom of the dish(es). Cover with the mash and bake in the oven for 20 minutes (slightly longer if you are making one large pie). 

The Cookie Fairy

5 thoughts on “Lentil & Veg Mini Shepherd’s Pie

  1. True, 90% of Quorn products are vegetarian, not vegan, so read labels carefully. Last time I checked Quorn MINCE is ok, but product recipes do change so I will check again next time I get some from the supermarket (which is very, very rarely).

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