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.
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.
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!