Place your individual shepherd’s pie on a baking sheet in a preheated oven at 200ºC for about 25 – 30 minutes. Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until … Crumble over the cheese and smoked paprika. Ingredients. So, it’s still packed with protein AND veggie goodness. In a large skillet over medium heat, heat 1 Tb. Top each of the side dishes with half of the champ. See more 500-calorie dinners recipes (48), The Hairy Bikers and Lorraine Pascale: Cooking the Nation's Favourite Food, Roast loin of pork with sage and onion Yorkshire pudding. Add the leeks and fry for 4–5 minutes, or until beginning to soften. To make the filling, heat the oil in a frying pan over a medium heat. Add the lentil soup, tomato purée, soy sauce, Worcestershire sauce, if using, rosemary and thyme and stir together. Remove from the oven and set aside, leaving the oven on. I made this Shepherd's pie today for lunch and it was awesome! Step 1 Preheat oven to 400 degrees. Italian veggie cottage pie. This healthy cottage pie recipe from the Hairy Bikers proves healthy eating can include comfort food! Instead of butternut squash you could use any roasted root vegetables, such as celeriac, carrots, or a mixture of vegetables. Add the sage, thyme, lentils, tomatoes, stock and red wine and stir together until well combined. If you want an easy and simple recipe for cottage pie, this is the one! This dish is a traditional shepherd’s pie recipe except that I swapped the meat with lentils to make it veggie loaded and fully meat free. https://www.thespruceeats.com/easy-vegetarian-shepherds-pie-recipe-435954 https://www.bbc.co.uk/food/recipes/lentilshepherdspiewi_93532 Add the sweet potato and potato and boil for 10–12 minutes. This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion. Divide the filling into the pie dishes and top with the potatotes. 6 recipes Filter. Pour over 100ml red wine … To take it up a notch, add 100ml/3½fl oz red wine with the lentil soup. Pie (6) Main (5) Vegetarian (4) Total time. Also I didn't use vegetable broth and didn't put anything in the mashed potatoes just the garlic and it was still the best!! Season with salt and pepper. Bring to the boil over a high heat then simmer for 10–12 minutes, or until the potatoes are very tender. For a healthy and hearty alternative to shepherd's pie, check out our vegetarian shepherd's pie recipes. Heat oil in a medium pot over medium. Onion, vegetarian beef crumbles, mushrooms, and peas form the filling of this shepherd's pie topped with creamed corn and mashed potatoes. oil; add onions, garlic, curry and cumin. Stir the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture, which should have thickened during cooking. Bake for 25–35 minutes, until the top is lightly golden and the filling is bubbling. This vegetarian shepherd’s pie offers all the heartiness, coziness and comfort of its lamb or beef counterpart. My whole family was enjoying it so much that I don't think there will be any leftovers for tomorrow. Leave to cook over a low heat so the mixture can thicken slightly. It's low calorie, … 1-1/2 pounds medium potatoes, peeled and cubed (we like Russets or Yukon Gold) 3 tablespoons vegetable broth. Ohhhhh that gravy, though! Blanket, … An Italian twist on an English classic, … To make the topping, bring a large saucepan of water to the boil (there’s no need to add salt). Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. So flavorful and satisfying that you won’t miss the meat! To get the nice browned top, turn on the boiler and watch the pie closely until it’s browned on top (if your broiler is under your oven, you’ll have to transfer the pie to the bottom drawer). When ready to eat, reheat (still covered with foil) for 1 hour in a 350 degrees F oven. In other news, we made it to San Francisco, where we are hunkering down for a month to work and play. Add onion, carrots, and celery and cook, stirring, until tender, … Lentil, quinoa & barley vegetarian shepherd’s pie with a potato, parsnip and goats cheese topping! Use lentil soup to add bulk and flavour to this delicious vegetarian shepherd’s pie – a tasty tinned soup hack that makes life easier and saves you time. Add the mushrooms and cook until all the liquid has evaporated. Read about our approach to external linking. You’re going to need both a stove-top and an oven to make this meal. Irish comfort food is still going strong around here. 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