Vegetarian Shepherd’s Pie
Seasonal Vegetarian, Gluten free, Dairy free recipe
Sadly, I couldn’t find a gluten free and vegan/vegetarian mince, so I’ve gone for the gluten free one. The Quorn vegetarian mince contains egg white, so is not suitable for vegans.
There is a vegan one available from Vegi Deli, but that’s made with wheat flour, so not gluten free.
Preparation
Soak the lentils overnight and cook for about 1 hour.
Heat the oil, add the carrot, garlic and thyme. Fry for around 6 minutes. Add the leeks and fry for another 2 minutes. Add the vegetarian mince, cooked lentils and tomatoes and warm everything through. Transfer the tomato/lentil mixture to an oven dish, top with the mashed potato and scatter the grated sheese on top.
Bake in the oven (180C/gas mark 4) for about 25 minutes until the sheese has melted.
A simple recipe for a filling dish.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegetarian
• Gluten free
• Dairy free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Vegetarian Shepherd’s Pie
Ingredients
- 200g dried green lentils
- 1 carrot, sliced
- 2 leeks, sliced
- 1 clove of garlic, crushed
- 3 tbsp olive oil
- 1 tbsp thyme
- 175g Quorn vegetarian mince
- 400g Suma chopped tomatoes
- 450g boiled potatoes, mashed with a little bit of (soya/rice
- 75g Bute Island Red Leicester
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
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