Butternut Shepherds Pie

A shepherds pie is the ultimate cosy, home comfort – rich layered flavours topped with scrumptious velvety mash. This is my take on a vegetarian/vegan shepherds pie, that still oozes comfort on cold winter nights – although I do eat this all year through – I do live in the UK after all. It’s deliciously filling and full of sass and flavour and easy to prepare in advance – which I always think is a bonus. 

The Puy lentils and butternut squash soak up the spiced saucy goodness – that comes from my favourite secret ingredient – Marmite. Now don’t be dismayed all you haters out there – this works – and it doesn’t taste like a pile of Marmite, I promise.

Ingredients

2 tbsp Olive oil

2 Red Onions, sliced

2 Celery Sticks, chopped

2 Carrots, chopped or grated

3 Garlic cloves, peeled and sliced

2 tsp Mustard Seeds

2 tsp Dried mixed herbs

1 Butternut Squash,peeled and cubed

250g Puy Lentils

100ml Red Wine

500ml Vegetable Stock

2 tsp Marmite

1 tbsp Worcestershire  Sauce

1tbsp Tomato Puree

300g Potatoes, peeled and halved

200g Cherry Tomatoes

Salt & Pepper

Method

ONE. Preheat the oven to 200ºc.

TWO. Place the potatoes, and half the squash into a pan and cover with water – season with some salt. Bring to the boil and cook for 15-20 minutes or until soft and ‘mashable’. You could also steam the squash and potatoes if you so wish.

THREE. Meanwhile, heat the oil in a heavy based oven proof pan, add the onions, carrot and celery and sauté for 5 minutes until softened. Add the garlic, mustard seeds and dried herbs and cook for a further 1 minute.

FOUR. Add the other half of butternut squash and the Puy lentils and then pour over the red wine. Although the wine to evaporated completely before adding the stock, marmite, Worcestershire sauce and tomato puree. Season well, stir and leave to simmer away for 20 minutes, before adding the cherry tomatoes. Continue to simmer for a further 10 minutes – until its rich and gravy like – how you would imagine.

FIVE. Once the potatoes and squash are soft, strain the water from the pan. Season well and mash away – you can add a drizzle of olive oil if it seems a little dry.

SIX. When the mash and lentil sauce are both ready, pile the mash on top of the sauce and mark vigorously with a fork. This allows for all those yummy crispy bits to form when its baked.

SEVEN. Now place in the oven for 20 minutes – its at this point it can be left and baked later in the day if you are preparing in advance. Serve on its own or alongside your favourite green vegetables – the classic choice in my house is peas.

Butternut Shepherds Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Event
Cuisine: British
Serves: 6-8
Ingredients
  • 2 tbsp Olive oil
  • 2 Red Onions, sliced
  • 2 Celery Sticks, chopped
  • 2 Carrots, chopped or grated
  • 3 Garlic cloves, peeled and sliced
  • 2 tsp Mustard Seeds
  • 2 tsp Dried mixed herbs
  • 1 Butternut Squash,peeled and cubed
  • 250g Puy Lentils
  • 100ml Red Wine
  • 500ml Vegetable Stock
  • 2 tsp Marmite
  • 1 tbsp Worcestershire Sauce
  • 1tbsp ONE. Preheat the oven to 200ºc.
  • TWO. Place the potatoes, and half the squash into a pan and cover with water - season with some salt. Bring to the boil and cook for 15-20 minutes or until soft and ‘mashable'. You could also steam the squash and potatoes if you so wish.
  • THREE. Meanwhile, heat the oil in a heavy based oven proof pan, add the onions, carrot and celery and sauté for 5 minutes until softened. Add the garlic, mustard seeds and dried herbs and cook for a further 1 minute.
  • FOUR. Add the other half of butternut squash and the Puy lentils and then pour over the red wine. Although the wine to evaporated completely before adding the stock, marmite, Worcestershire sauce and tomato puree. Season well, stir and leave to simmer away for 20 minutes, before adding the cherry tomatoes. Continue to simmer for a further 10 minutes - until its rich and gravy like - how you would imagine.
  • FIVE. Once the potatoes and squash are soft, strain the water from the pan. Season well and mash away - you can add a drizzle of olive oil if it seems a little dry.
  • SIX. When the mash and lentil sauce are both ready, pile the mash on top of the sauce and mark vigorously with a fork. This allows for all those yummy crispy bits to form when its baked.
  • SEVEN. Now place in the oven for 20 minutes - its at this point it can be left and baked later in the day if you are preparing in advance. Serve on its own or alongside your favourite green vegetables - the classic choice in my house is peas.
  • Tomato Puree
  • 300g Potatoes, peeled and halved
  • 200g Cherry Tomatoes
  • Salt & Pepper
Instructions
  1. Preheat the oven to 200ºc.
  2. Place the potatoes, and half the squash into a pan and cover with water - season with some salt. Bring to the boil and cook for 15-20 minutes or until soft and ‘mashable'. You could also steam the squash and potatoes if you so wish.
  3. Meanwhile, heat the oil in a heavy based oven proof pan, add the onions, carrot and celery and sauté for 5 minutes until softened. Add the garlic, mustard seeds and dried herbs and cook for a further 1 minute.
  4. Add the other half of butternut squash and the Puy lentils and then pour over the red wine. Although the wine to evaporated completely before adding the stock, marmite, Worcestershire sauce and tomato puree. Season well, stir and leave to simmer away for 20 minutes, before adding the cherry tomatoes. Continue to simmer for a further 10 minutes - until its rich and gravy like - how you would imagine.
  5. Once the potatoes and squash are soft, strain the water from the pan. Season well and mash away - you can add a drizzle of olive oil if it seems a little dry.
  6. When the mash and lentil sauce are both ready, pile the mash on top of the sauce and mark vigorously with a fork. This allows for all those yummy crispy bits to form when its baked.
  7. Now place in the oven for 20 minutes - its at this point it can be left and baked later in the day if you are preparing in advance. Serve on its own or alongside your favourite green vegetables - the classic choice in my house is peas.
 

 

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