This meatless Shepherd's pie has an incredibly tasty and textured filling with a mix lentils, quinoa & barley (though you don't have to use all three) and a creamy goat cheese mashed potato topping. Packed with flavor and texture, it can easily be adapted to suit your family perfectly. This is vegetarian comfort food at its very best.
800g(28oz)potatoes, peeled and chopped - weigh before peeling
400g(14oz)parsnips, sweet potatoes or both, peeled and chopped - weigh before peeling
50g(3.5tbsp)salted butter
125g(4.5oz)goats cheese
100g(3.5oz)cheddar cheese
180g(1.5cups)additional grated cheese, for topping - can be more cheddar or a mixed blend
1small bunchsliced green (spring) onions, optional
salt and pepper, to taste
Filling
2mediumonions, diced
1largecarrot, diced
3clovesgarlic, minced
300g(10oz)mushrooms , diced
40g(3tbsp)salted butter
1Tbspdried provencal herbs
2tspdried thyme
2tspdried sage
1.5Tbspdijon mustard
1.5Tbspdried mustard powder
2-3Tbspred wine, approximate
190g(1cup)dry green or brown lentils
60g(⅓cup)dry quinoa
60g(⅓cup)dry barley
1litre(4.5cups)meatless beef style broth
1tbspmarmite or miso
2bay leaves
150g(1cup)frozen peas
salt and pepper, to taste
Instructions
In a large, deep saucepan or casserole pan, heat a thin layer of olive oil and saute the carrots and onions over a medium heat until they start to soften.
1 large carrot, 2 medium onions
Add the mushrooms and garlic, and cook until the mushrooms start to let out moisture and reduce.
300 g mushrooms, 3 cloves garlic
Add the butter, herbs and mustard powder and mix through just until the fragrance is released and the butter is melted. If you're using the red wine, add it now to deglaze the pan. Saute for a couple of minutes, allowing the vegetables soak it in
Add the dried lentils, quinoa and barley to the pan and cover with the beef style broth.
190 g dry green or brown lentils, 60 g dry quinoa, 60 g dry barley, 1 litre meatless beef style broth
Bring the pan to a simmer, then reduce the heat and add the miso / marmite, dijon mustard and bay leaves.
1.5 Tbsp dijon mustard, 1 tbsp marmite or miso, 2 bay leaves, salt and pepper
Cover and simmer for 20-30 minutes or until the grains are cooked through and soft. Check in regularly – add extra stock if you find it gets too dry and add salt and pepper to taste.
Meanwhile, make the root mash topping
Boil the potatoes, parsnips and sweet potatoes for 15-20 minutes until they are fully cooked.
800 g potatoes, 400 g parsnips, sweet potatoes or both
Drain and return to the pan. Using a masher or a hand mixer, mash or whip the mixture with the butter until it's creamy and totally smooth.
50 g salted butter
Add the cheddar and goats cheese. Stir through until melted and add salt and pepper to taste.
125 g goats cheese, 100 g cheddar cheese, salt and pepper
Assemble and bake!
Heat the oven to 180C / 355F.
Remove the bay leaves from the filling and add the frozen peas. Mix through.
150 g frozen peas
Spread the filling in a 9×13 casserole dish.
Spread the root mash over the top.
Sprinkle the cheese and sliced green onions over the top of the mash.
180 g additional grated cheese, 1 small bunch sliced green (spring) onions
Cover and bake for 25-30 minutes, until the cheese is bubbling.
Allow to rest for 10 minutes before slicing and serving.
Notes
To make this recipe gluten free, omit the barley (just add more of the other grains) and the marmite/miso (you could add more of the other flavour sources if you wish, but it's pretty flavorful so don't worry too much).