This sumptuous vegetable pie is simply delicious. Hearty and warming it's perfect to get rid of leftover veg. In this recipe we've used carrot, swede and parsnip but they can be easily replaced with other roots.
Course Main Course
Cuisine British
Diet Vegan, Vegetarian
Keyword vegan pie recipe, vegan roast recipe, vegan shepard's pie recipe, vegetarian shepard's pie
Prep Time 15mins
Cook Time 2hrs
Total Time 2hrs15mins
Servings 4
Calories 634
Ingredients
250mlRed wine
500mlVeg Stock
900gPotato
150gPuy Lentils
2MediumParsnips
4MediumCarrot
1SmallSwede
2MediumOnion
3ClovesGarlic
1BagBouquet Garni
1Bay Leaf
1TablespoonTomato Paste
4TablespoonsOlive Oil
1TablespoonFlour
Instructions
Mash the garlic into a paste and thickly slice the onions. Heat 2 Tablespoons of olive oil in a deep pan and cook the garlic and onions until soft.
Roughly chop all the rest of the veg and add to the pan. Cook for a further 5 minutes. Then add the tomato puree and cook for a further minute, stirring well to combine with the vegetables. Then add the flour cook for another minute or so.
Pour the wine into the pan and turn the heat to high. stirring to make sure that the mixture doesn't stick. Cook until the alcohol has reduced to half it size. Then add the stock, bouquet garni, bayleaf and lentils and transfer to an oven dish. Place in a oven proof dish, cover, and cook in an 150˚c oven for 1hr and a 1/2.
When the vegetables have around 40 minutes left peel and quarter the potatoes. Place in a pan and cover with salted water. Bring to the boil and simmer until soft. This should take about 30 minutes. Drain the water. Add 2 Tablespoons of olive oil to the potatoes and mash until smooth. Leave to rest.
When the vegetables have finished cooking, remove the dish from the oven and cover with a thick layer of the potato mash. Turn up the oven to 200˚c and return the dish to the oven. Cook for a further 30 minutes, until the top of the potato begins to brown.