GOLDEN VEGGIE SHEPHERD’S PIE RECIPE - BBC GOOD FOOD
Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 2 hours 15 minutes
Prep Time 30 minutes
Cook Time 1 hours 45 minutes
Yield 10
Number Of Ingredients 16
Steps:
- To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.
- Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.
- Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock – it’s important that you do not season with salt at this stage.
- Simmer for 40-50 mins until the lentils are very soft.
- Season to taste, take off heat, then stir in 3 tbsp tomato purée.
- While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.
- To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
- Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.
Nutrition Facts : Calories 449 calories, FatContent 13 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 10 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.59 milligram of sodium
VEGGIE SHEPHERD'S PIE RECIPE - BBC FOOD
This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner. 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.
Provided by Lorraine Pascale
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 22
Steps:
- To make the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4–5 minutes, or until beginning to soften.
- Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4–5 minutes.
- Add the sage, thyme, lentils, tomatoes, stock and red wine and stir together until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18–20 minutes while you make the topping.
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the topping, bring a large saucepan of water to the boil (there’s no need to add salt). Add the sweet potato and potato and boil for 10–12 minutes. Add the cauliflower and boil for a further 8–10 minutes, or until tender.
- Drain the vegetables well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm.
- 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. Continue to simmer for a further 1–2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper.
- Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the Parmesan, if using.
- Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling.
Nutrition Facts : Calories 416kcal, CarbohydrateContent 68g, FatContent 6g, FiberContent 15g, ProteinContent 17g, SaturatedFatContent 2.5g, SugarContent 19g
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VEGGIE SHEPHERD'S PIE RECIPE - BBC FOOD
This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner.
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.
From bbc.co.uk
Reviews 4.8
Cuisine British
Calories 416kcal per serving
From bbc.co.uk
Reviews 4.8
Cuisine British
Calories 416kcal per serving
- Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling.
See details
GOLDEN VEGGIE SHEPHERD’S PIE RECIPE - BBC GOOD FOOD
Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Main course
Cuisine British
Calories 449 calories per serving
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Main course
Cuisine British
Calories 449 calories per serving
- Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.
See details
VEGGIE SHEPHERD'S PIE RECIPE - BBC FOOD
This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner.
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.
From bbc.co.uk
Reviews 4.8
Cuisine British
Calories 416kcal per serving
From bbc.co.uk
Reviews 4.8
Cuisine British
Calories 416kcal per serving
- Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling.
See details
VEGAN SHEPHERD’S PIE RECIPE - BBC FOOD
This delicious, savoury vegan shepherd's pie freezes very well, so make in individual portions if you prefer, or freeze the leftovers. The secret ingredient is nutritional yeast, a great vegan ingredient that lends a cheesy flavour to the mash topping. Serve with lots of freshly cooked green vegetables.
Each serving provides 441 kcal, 18g protein, 54g carbohydrate (of which 10g sugars), 13g fat (of which 2g saturates), 12g fibre and 1g salt.
From bbc.co.uk
Reviews 4.0
Cuisine British
Calories 441kcal per serving
From bbc.co.uk
Reviews 4.0
Cuisine British
Calories 441kcal per serving
- Bake for 30 minutes, or until pale golden-brown and bubbling. If the topping doesn’t go brown enough, pop under a hot grill for a couple of minutes. Serve hot.
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