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Vegetarian Cornish Pasty Shepherd's Pie Topping - Image 1

Vegetarian Cornish Pasty Shepherd's Pie Topping

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Vegetarian Cornish Pasty Shepherd's Pie Topping

Cornish Pasty

  1. Other Vegetarian Dishes

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
Course
Main
Complexity
Medium
Units:
Temperature:
Scale:

Ingredients

Filling

  • 7oz brown lentils(dried)
  • 11oz swede(peeled and diced)
  • 2 pcs carrot(medium, peeled and diced)
  • 1 pc onion(large, chopped)
  • 16 7/8 fl oz vegetable stock
  • 2 tbsp tomato puree
  • 1 tsp thyme(dried)
  • 1/2 tsp rosemary(dried, finely chopped)
  • salt(to taste)
  • black pepper(to taste)
  • 2 tbsp vegetable oil

Topping

  • 18oz potato(floury, peeled and cubed)
  • 7oz swede(peeled and cubed)
  • 2oz butter
  • 1 2/3 fl oz milk(warmed)
  • salt(to taste)
  • black pepper(to taste)

Instructions

Prepare the Filling

  1. Rinse the dried brown lentils thoroughly.
  2. Heat 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.
  3. Add the diced carrot and swede to the pan and cook for another 5 minutes, stirring occasionally.
  4. Stir in the tomato puree, dried thyme, and rosemary. Cook for 1 minute until fragrant.
  5. Add 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

  1. While 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.
  2. Drain the vegetables thoroughly and return them to the warm saucepan.
  3. Add the butter and warmed milk. Mash until smooth. Season with salt and pepper to taste.

Assemble and Bake

  1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
  2. If 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.
  3. If your saucepan is not ovenproof, transfer the filling to an ovenproof dish, then top with the mash.
  4. Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
  5. Let it rest for a few minutes before serving.

Nutrition

Servings
4
Serving size (imperial)
14.1 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories520.5 kcal130.1 kcal2,082 kcal
Protein22.1 g5.5 g88.4 g
Fat16.8 g4.2 g67.2 g
Carbs75.3 g18.8 g301.2 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.

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