Very Veggie Shepherd’s Pie
Very Veggie Shepherd’s Pie
A hearty and comforting shepherd’s pie packed with vegetables, protein-rich lentils, and a flavorful pesto mashed potato topping. The perfect winter dish to warm you up!
Equipment
- 8-inch (20-cm) square baking dish
- Mixing bowls
- Potato masher
Ingrediënten
- 1 cup 192 g red lentils, uncooked, rinsed and drained
- 1 cup 180 g fresh tomato, chopped
- 1 cup 185 g Fu-ttage Cheese (see page 85)
- 1½ cups 160 g zucchini, chopped
- 2 cloves garlic grated
- 2 tablespoons 28 g nondairy butter, plus ½ teaspoon for coating dish
- 2 tablespoons 33 g tomato paste
- 2 tablespoons 39 g chopped walnuts
- ÂĽ cup 40 g red onion, chopped
- ÂĽ cup 80 ml unsweetened almond or other nondairy milk
- 4 leaves fresh basil minced
- 4 small russet potatoes scrubbed, peeled if desired, and cubed small
- 4 cups 940 ml water
- Âľ cup 165 g Kale Pesto (see page 294)
- 1 teaspoon fine sea salt divided
- ½ teaspoon ground black pepper divided
- 1 tablespoon 15 ml extra-virgin olive oil
Instructies
- Place the cubed potatoes in a large saucepan, cover with water, and bring to a boil.
- Cook until very tender, about 15–20 minutes, then drain and return to the saucepan.
- Add 2 tablespoons butter, milk, ½ teaspoon salt, and ¼ teaspoon pepper, then mash until smooth.
- Stir in the pesto and walnuts, then set aside.
- In a medium saucepan, bring the water to a boil, then add the lentils.
- Cook until tender, about 15–20 minutes, then drain and set aside.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Lightly coat an 8-inch (20-cm) square baking dish with the remaining ½ teaspoon butter.
- In a large saucepan, heat the oil over medium heat.
- Add the onion, garlic, zucchini, tomato, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
- Cook until the zucchini browns, about 6 minutes.
- Stir in the basil, tomato paste, cooked lentils, and Fu-ttage Cheese, then simmer for 2 minutes.
- Spread the zucchini and lentil mixture evenly in the bottom of the baking dish.
- Top with the kale pesto mashed potatoes, spreading in an even layer.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 15 minutes.
- Let stand for at least 15 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of steamed green beans or a crisp winter salad for a complete meal.
Wine Advice:
Pair with a light-bodied red wine such as Pinot Noir or a dry white wine like Sauvignon Blanc.
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Nutritional Information
Calories: 340 kcal | Carbohydrates: 48 g | Protein: 14 g | Fat: 12 g | Fiber: 10 g | Sugar: 5 g | Salt: 1.2 g
