Vegetarian Shepherd's Pie
A veggie twist on the traditional Shepherd's Pie!
Cooking time: 50 mins
Serves: 8
Recipe by Lurpak
A veggie twist on the traditional Shepherd's Pie!
Instructions
1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. Place the potatoes in a pan of lightly salted boiling water until tender.
3. While the potatoes are cooking, heat a knob of Lurpak® in a frying pan and add the onion, garlic, celery, leek and peppers and cook gently for 10 minutes.
4. Add the courgettes, tomatoes, herbs or chilli powder and tomato purée with three tablespoons of water. Season to taste and simmer for 5 minutes.
5. Heat the milk to boiling point, pour over the drained potatoes and mash until smooth. Stir in the Lurpak®, half of the cheese and season to taste.
6. Spoon the vegetable mixture into an ovenproof dish and top with the mash. Sprinkle over the remaining cheese and cook in the oven for 20 minutes.
Ingredients
- 700g floury potatoes, peeled and cut into chunks
- 150ml milk
- 80g Lurpak®
- 85g cheddar cheese, grated
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 1 stick of celery, chopped
- 1 leek, halved and sliced
- ½ red pepper, de-seeded and sliced
- ½ courgette, sliced
- 400g chopped tomatoes
- 1 tsp mixed herbs (or chilli powder)
- 1 tsp tomato purée
- Salt and pepper
Instructions
1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. Place the potatoes in a pan of lightly salted boiling water until tender.
3. While the potatoes are cooking, heat a knob of Lurpak® in a frying pan and add the onion, garlic, celery, leek and peppers and cook gently for 10 minutes.
4. Add the courgettes, tomatoes, herbs or chilli powder and tomato purée with three tablespoons of water. Season to taste and simmer for 5 minutes.
5. Heat the milk to boiling point, pour over the drained potatoes and mash until smooth. Stir in the Lurpak®, half of the cheese and season to taste.
6. Spoon the vegetable mixture into an ovenproof dish and top with the mash. Sprinkle over the remaining cheese and cook in the oven for 20 minutes.
