Shepherd’s Pie

I think that some people have a bit of a misconception of vegetarian’s and vegetarian food. They tend to think one of two things about us 1) we live off salad and leaves or 2) all we eat is lentils and tofu. I can assure you I rarely eat salads (in the summer I eat them a bit more often but they always involve cheese), I don’t think I have ever purchased tofu and I have had the same bag of lentils hanging about in the back of my cupboard for months!

So when I say to you that I have a lentil and mushroom Shepherd’s pie recipe to share with you, don’t be afraid. It’s not some weird vegetarian thing that tastes like cardboard and smells like cabbage. I promise you. There is nothing scary about this at all! In fact if I were to make this for one of your carnivores, I guarantee you’d like it. The secrets in the sauce! Make a tasty sauce and you’d never notice the lack of meat (as if I can make that judgement).

If you really do object to lentils I am sure you can substitute them for mince or whatever animal product you wish! Also the mash on it’s own is delicious!
I attended my first event as a blogger this week! It was all very exciting but I don’t want to give too much away now, I will be writing a whole post about it on Wednesday! I am so surprised at how KB.eats has taken off! I really didn’t expect it. I get people greeting me as “KB.eats” its weird haha. And people keep asking me if am I going to take this blog further and make a career out of it. To be honest, I have no expectations whatsoever, with regards to where KB.eats is going. I would gladly cook for a living but at the same time, I don’t want this blog to lose it’s personality and become a desperate, hashtag plagued, advertisement board for wooden spoons or something.


I just got back from seeing the Wildlife Photographer of the Year Exhibition at the Natural History Museum. It was so good!I love the Natural History Museum building. It’s so grand and old but in a good way, like classy old. Classic. I went to the exhibition on my own because I am an independent woman AND there was nobody for me to go with. But you know what, it was actually quite nice to be able to walk around at my own pace. I really want to go travelling now, see some animals, enjoy some food and take LOTS of photos!

Recipe 

This recipe is a KB.eats original! Which means, at some point I will improve it and make it even better! Like most of the things I cook, my Mum used to make this pie, but the cheese and chive mash on top, that came from my noggin!
Serves: 4
Prep Time: 1 hr (including potato and lentil prep, and sauce simmering)
Cooking Time: 15-20mins
Skill Level: Simples
Equipment
Chopping board
Knife
3 x Saucepans ( 2 medium/ 1 small)
Masher
Oven proof dish
Ingredients
Filling
100g green lentils (uncooked)
1 onion (diced)
3 garlic cloves (minced)
300g mushrooms (your favourite type, chopped)
1tbsp olive oil
1 tinned chopped tomatoes 
¾tsp dried oregano 
dash of marmite  (like a tsp)
salt & pepper 
—————————————————————————————————
Mash

1kg potatoes (peeled and chopped)
100ml milk (warm)
75g cheddar cheese (grated)
3 tbsp fresh chives (chopped)
knob of butter 
salt & pepper 

Optional sides:
Your fave steamed/boiled veg
Veggie gravy

Method

  1. Put lentils in small saucepan and add DOUBLE the amount of boiling water, boil over medium heat for 30mins. (You may need to top up the water if it starts to get low)
  2. Whilst the lentils are boiling, peel and chop the potatoes into equal sized pieces (so they take the same amount of time to cook).
  3. Place chopped potatoes in medium sized saucepan, cover in boiling water and simmer over medium heat for 15-20mins (until potatoes are soft enough for you to put a fork through).
  4. Drain, saving some of the potato water for later.
  5. Whilst the potatoes and the lentils are boiling, chop the onions and mushrooms, and mince the garlic. 
  6. Once the lentils have cooked (they should be soft), drain and wash as they will be scummy. Okay so now the potatoes and lentils are ready and your veg is chopped.
  7. In a medium sized saucepan heat the olive oil over a medium heat. Add the onions and garlic.
  8. Reduce heat and sauté until onions become translucent.
  9. Add the mushrooms and cook until water has expelled from mushrooms (this will take about 10mins).
  10. Add lentils and oregano, and cook for a couple of minutes.
  11. Next, add the tinned tomatoes. Increase heat. Season and simmer for 5 mins.
  12. Reduce heat to low and simmer for a further 10mins.
  13. Preheat the oven to 200c/180c fan/Gas 6.
  14. Whilst sauce is simmering, add a splash of potato water (couple of tbsp) to potatoes and mash.
  15. To the mashed potato add warm milk, cheese and season with salt and pepper. Mash some more (get out all the lumps and adding more potato water if necessary.
  16. To the now thoroughly mashed potato, add the chopped chives and mix.
  17. Pour sauce into ovenproof dish and top with dollops of mashed potato. 
  18. Using the back of a spoon spread the mashed potato, covering the sauce. 
  19. Using a fork score the top of the pie.
  20. Place in oven and cook for 15-20mins until top of pie is slightly golden.
  21. Remove from oven and serve with veg and gravy.
IT’S ALL GRAVY BABY
If you were a fan of my cooking music playlist, it is now located at the bottom of the sidebar! Soundcloud doesn’t always have the music I want to add to the playlist so I turn to my good friend youtube for some help. As it was so sunny out today, it was perfect weather for The Beatles…
 
 

KB x

 

 

3 Responses to “Shepherd’s Pie”

  1. This looks delicious! I like my meat, but I’m not averse to trying meat-less dishes. I’ve never had a vegetarian shepards pie before though – I’ll have to give this a go! 🙂

    P.S. It was so lovely to have met you at the bloggers meet! x

    Reply

Leave a Reply