Lentil Quorn Mushroom Shepherds Pie

Lentil, Mushroom and Quorn Shepherd’s Pie

Guys. WHAT a couple of weeks. I’ve had quite a bit going on (including a NEW JOB YAY) so the blog has taken a bit of a back seat, but I’m back now with this yummy veggie shepherd’s pie recipe I made not too long ago. On reflection feels a bit out of place now we’re getting into summer weather! Ah well. I’d eat shepherd’s pie all year round, wouldn’t you?

I love a good mash-topped pie. More than pastry, actually. I love sprinkling a bit of parmesan onto it and making sure it gets nice and crisp under the grill (use veggie parmesan or cheddar to keep it veggie). Those little crispy bits of mash are so oooommpphhh. Delicious.

Lentil Quorn Mushroom Shepherds Pie

Generally I find pies really hard to take pictures of once they’re served, but here’s an attempt. We ate it with wilted garlic spinach (soften garlic, oil and butter in a pan for 4-5 mins until the oil/butter goes all garlicy and nice and then toss the spinach through it) but any nice green veg you have will do.

Lentil Quorn Mushroom Shepherds Pie

TBH I’m not fully sure if I should even be calling this shepherd’s pie seeing as it contains no meat whatsoever, but I guess it’s an interpretation of it! I used quorn, lentils and mushrooms topped with lots of mash and extra gravy to serve. Meat-free, cheap as heck and pretty easy to rustle together if you’ve got an hour or so. You can speed up the cooking time by making the filling ahead of time, or use a pressure cooker to cook those lentils super quick.

Recipe after the jump!

Lentil, Mushroom and Quorn Shepherd’s Pie

Serves 3 (or 2 with leftovers!)

  • About 6 medium potatoes
  • 50ml milk
  • 1 tsp butter
  • 1 medium onion
  • 3 cloves garlic
  • 200g Quorn mince
  • 100g green lentils
  • 150g chestnut mushrooms
  • 500ml vegetable stock
  • 2 tbsp tomato puree
  • 1 tbsp cumin
  • Splash Henderson’s relish
  • 1 tsp cornflour
  • Grated cheese (optional)

Pre-heat the oven to 200c. Peel and chop the potatoes and pop into a pan of boiling water for 20-25 minutes to make the mash. While they’re cooking, peel and chop the onions and finely chop the mushrooms. Mince up the garlic. In a pan, saute the onion and mushrooms together for a couple of minutes until the mushrooms are pretty much cooked.

Add the minced garlic and then the Quorn mince and give it a good stir until the mince has defrosted. Add the vegetable stock, tomato puree, cumin and relish and lastly the lentils (give them a good rinse first). Smmer for 30-45 minutes or until the lentils are completely cooked. Thicken the mixture by removing 100ml or so of the hot liquid and mixing with the cornflour, before re-adding back into the pan and stirring well on a low-medium heat until it’s thickened.

Make the mash by draining the potatoes and mashing together with the milk and butter. Place the filling in an oven proof dish and top with the mash, sprinkle with the grated cheese (optional) and fluff the surface with a fork to make little peaks that will crisp up. Bake in the oven for 20-30 minutes or until golden brown, finishing off under the grill if you like an extra crispy topping like me!

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