Try a vegetarian twist on the classic Shepard's Pie. Hearty and comforting, serve in Le Creuset Lion Head Soup Bowls with a cheesy potato topping.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
FOR THE FILLING
- 2Tbsp (30ml) olive oil
- 1 brown onion, finley diced
- 2 medium leeks, rinsed and sliced
- 500g mixed mushrooms, larger ones sliced
- 2 cloves garlic, minced
- 4 carrots, peeled and diced
- 2 stems celery, diced
- 3 sprigs thyme
- 1 sprig rosemary, leaves picked and roughly chopped
- Salt and freshly cracked black pepper
- 2 Tbsp (30ml) tomato paste
- 125ml (1/2 cup) red wine
- 500ml (2 cups) vegetable stock)
- 400g tin chopped tomatoes
- 1/2 cup brown lentils, rinsed and drained
- 400g tin black-eyed breans, rinsed and drained
FOR THE POTATO TOPPING
- 500g starchy potatoes, peeled and roughly chopped
- 500g white-fleshed sweet potatoes, peeld and roughly chopped
- 40g salted butter
- 125ml (1/2 cup) full cream milk, warmed
- 1/2 cup gruyere cheese, finely grated
- Salted and black pepper, to season
- Flat-leaf parlsey and chives, finely chopped
-
Method
-
1Heat 1 tablespoon olive oil in a Le Creuset 24cm Signature Round Casserole. Add the onion and leeks. Sauté over a medium heat until softened, 6-8 minutes. Increase the heat to high, then add the mushrooms. Cook until any liquid is reduced, and the mushrooms are golden. Stir in the garlic and cook for 1 minute.
-
2Add in the carrots, celery, thyme, and rosemary. Season lightly with salt and black pepper. Cook for several minutes to soften, then add the tomato paste. Deglaze with the wine and reduce by half. Add the stock, tomatoes, and lentils. Cover partially and simmer for 40 - 45 minutes. Stir in the beans and parsley.
-
3Boil the potatoes in salted water until tender. Drain well, then mash, adding the butter, milk, and cheese. Season with salt and black pepper.
-
4Divide the filling between six Le Creuset Lion Head Soup Bowls. Pipe or dollop over the potato topping. Bake in a 200°C preheated oven until bubbling and golden, about 30 minutes. Finish with chopped chives.
