Vegetarian Cornish Pasty Shepherd's Pie Topping
Vegetarian Cornish Pasty Shepherd's Pie Topping
Classic DishCornish Pasty
Prep: 30 min • Cook: 50 min. A hearty lentil and root vegetable filling, seasoned with traditional herbs and topped with a savory mashed potato and swede crust, baked like a pie. This dish offers a comforting and familiar taste of British home cooking with a vegetarian twist, perfect for a Sunday roast or a warming weeknight meal.
- Preparation time
- 30 min
- Cooking time
- 50 min
- Total time
- 1 hr 20 min
- Servings
- 4
Instructions
Prepare the Filling
- 1Rinse the dried brown lentils thoroughly.
- 2Heat the vegetable oil in a large saucepan or ovenproof dish over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 3Add the diced carrot and swede to the pan and cook for another 5 minutes, stirring occasionally.
- 4Stir in the tomato puree, dried thyme, and rosemary. Cook for 1 minute until fragrant.
- 5Add the rinsed lentils and vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until the lentils and vegetables are tender and most of the liquid has been absorbed. Season with salt and pepper to taste.
Prepare the Topping
- 1While the filling simmers, place the cubed potatoes and swede in a separate saucepan. Cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until tender when pierced with a fork.
- 2Drain the vegetables thoroughly and return them to the warm saucepan.
- 3Add the butter and warmed milk. Mash until smooth. Season with salt and pepper to taste.
Assemble and Bake
- 1Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- 2If your saucepan is ovenproof, spoon the mashed potato and swede topping evenly over the lentil and vegetable filling. Create a rustic pattern with a fork if desired.
- 3If your saucepan is not ovenproof, transfer the filling to an ovenproof dish, then top with the mash.
- 4Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
- 5Let it rest for a few minutes before serving.
Nutrition Information
- Calories
- 521 kcal
- Protein
- 22 g
- Fat
- 17 g
- Carbs
- 75 g
| Nutrient | Per serving |
|---|---|
| Calories | 521 kcal |
| Protein | 22 g |
| Fat | 17 g |
| Carbs | 75 g |
Tips
- For a smoother mash, pass the cooked potatoes and swede through a potato ricer before adding butter and milk.
- Ensure the lentil filling is not too wet before adding the potato topping, or it may make the topping soggy.
- Serve hot as a main course, perhaps with a side of steamed greens or a simple salad for a balanced meal.
