RECIPE

Vegetarian Shepherd's Pie

Recipe Created For

3.8 L Heritage Oval Casserole

Main Course

Vegetables

Cook Time

Over 2 hours

Serving Size

6-8

Cook Mode

INGREDIENTS

Mashed Potatoes and Celeriac

2 lb (900 g) russet potatoes, peeled and cubed
2 lb (900 g) celeriac, peeled and cubed
2 garlic cloves, peeled and crushed
½ cup (125 ml) milk
¼ cup (60 ml) salted butter, cubed
½ cup (125 ml) Parmesan cheese, freshly grated

Lentil Filling

3 tbsp (45 ml) salted butter
6 carrots, cut into ¼-inch (½ cm) rounds
½ lb (225 g) cremini mushrooms, quartered
3 large shallots, minced
3 garlic cloves, minced
2 tbsp (30 ml) chopped thyme
2 tbsp (30 ml) chopped sage
¼ cup (60 ml) flour
3 tbsp (45 ml) tomato paste
¾ cup (180 ml) white wine
1 ½ cups (375 ml) dried green lentils, rinsed and drained
4 cups (1 litre) vegetable broth
3 bay leaves
2 tbsp (30 ml) balsamic vinegar
2 tbsp (30 ml) soy sauce
1 cup (250 ml) frozen green peas, thawed
1 cup (250 ml) frozen (or canned) corn kernels, thawed

Our Vegetarian Shepherd’s Pie recipe offers a unique twist on this traditional staple, incorporating a flavourful lentil filling that is sure to inspire. This recipe is particularly ideal when entertaining large groups of people, providing a delicious vegetarian option at the dinner table without compromising flavour.

All you’ll need for this recipe is the Oval Casserole. This versatile piece of cookware has been carefully crafted to bake the Shepherd’s Pie until it is bubbling over with flavour, exposing it to a consistent heat source. The Oval Casserole comes equipped with easy-to-grip grooved handles, ensuring it can go from the oven to the tabletop with ease.

Oval Casserole

Our Vegetarian Shepherd’s Pie is a great recipe to experiment with vegetarian alternatives to classic recipes, providing a healthy meal for the whole family. This recipe takes just over two hours to prepare, but is well worth the wait, serving between six and eight people at a time. Be sure to grab all the ingredients below and follow the detailed steps before tackling this recipe!

INGREDIENTS

Mashed Potatoes and Celeriac

2 lb (900 g) russet potatoes, peeled and cubed
2 lb (900 g) celeriac, peeled and cubed
2 garlic cloves, peeled and crushed
½ cup (125 ml) milk
¼ cup (60 ml) salted butter, cubed
½ cup (125 ml) Parmesan cheese, freshly grated

Lentil Filling

3 tbsp (45 ml) salted butter
6 carrots, cut into ¼-inch (½ cm) rounds
½ lb (225 g) cremini mushrooms, quartered
3 large shallots, minced
3 garlic cloves, minced
2 tbsp (30 ml) chopped thyme
2 tbsp (30 ml) chopped sage
¼ cup (60 ml) flour
3 tbsp (45 ml) tomato paste
¾ cup (180 ml) white wine
1 ½ cups (375 ml) dried green lentils, rinsed and drained
4 cups (1 litre) vegetable broth
3 bay leaves
2 tbsp (30 ml) balsamic vinegar
2 tbsp (30 ml) soy sauce
1 cup (250 ml) frozen green peas, thawed
1 cup (250 ml) frozen (or canned) corn kernels, thawed

EQUIPMENT

INSTRUCTIONS

Mashed Potatoes and Celeriac

Place the potatoes, celeriac and garlic cloves in a large pot. Cover with cold water and season generously with salt. Bring to a boil. Simmer for 15 to 20 minutes or until the vegetables are very tender. Reserve ½ cup (125 ml) of the potato cooking water. Drain the potatoes well and return to the pot.

Add half of the reserved cooking water along with the milk and butter to the pot of potatoes. Mash until very smooth. Add more cooking water or milk as needed. Stir in the Parmesan cheese until melted. Season with salt and pepper to taste. Keep warm.

Lentil Filling

Preheat the oven to 425°F (220°C).

In a large pot over medium heat, melt the butter. Add the carrots, mushrooms, shallots, garlic, thyme and sage. Season with salt and pepper. Cook for 5 minutes, stirring regularly. Add the flour and tomato paste. Cook, stirring, for 2 minutes. Pour in the wine, scraping the bottom of the pot with a wooden spoon. Cook for 2 minutes.

Add the lentils and stir to coat. Add the vegetable broth and bay leaves. Let simmer for 30 minutes or until the lentils are tender. Remove the bay leaves.

Stir in the balsamic vinegar and soy sauce. Mix well and adjust the seasoning. Add the peas and corn.

Transfer the lentil mixture to the Heritage Oval Casserole, spreading it out in an even layer. Top with an even layer of mashed potatoes. Use a fork to make a decorative pattern in the mashed potatoes.

Bake in the oven for 30 minutes until bubbling. Finish under the broiler, if desired.