Recipe - Vegetarian shepherd's pie

Vegetarian shepherd's pie

Vegetarian shepherd's pie


500g maris piper potatoes
700g sweet potatoes
sea salt
80g butter (or dairy free equivalent)
1 onion
3 carrots
3 cloves of garlic
2 sticks of celery
1 red pepper
olive oil
2 tablespoons of thyme leaves
300g mushrooms
10 sun dried-tomatoes
2 tablespoons balsamic vinegar
150ml vegetable stock
1 x sachet of Merchant Gourmet ready to eat puy lentils
1 x 400g tin chickpeas
2 sprigs of fresh rosemary
1 lemon, zest of
60g fresh breadcrumbs
30g finely grated parmesan (optional)


  1. Preheat the oven to 200 degrees.
  2. Peel and chop the potatoes and sweet potatoes.  Boil the potatoes for 5 minutes then add the sweet potatoes until both are tender.  Mash with butter, season and set aside.
  3. Finely dice the onion, carrots, garlic cloves and celery.  Cook in olive oil over a medium heat until soft, scattering thyme leaves over after 5 minutes.
  4. Chop the mushrooms, red pepper and sun-dried tomatoes. Add to the pan along with the vinegar. Cook for another 10 minutes then add stock, lentils and chickpeas and summer for 5-10 minutes. Season then transfer to a baking dish.
  5. Mix the fresh breadcrumbs with parmesan, lemon zest and fresh rosemary.
  6. Spoon the mash over the vegetables, then scatter breadcrumbs over the top and bake for 12 minutes.

We will be serving this with garden peas. Enjoy!

Little Forest Folk