Web it's a great dish to make with leftover roast veggies too!

Shepherd's pie recipe vegetables. 2 tablespoons olive oil 3 shallots, minced (or some onions and garlic) 16 ounces fresh mushrooms, sliced 6 carrots, peeled and chopped (about 2 cups) 1 sprig of fresh rosemary 1 sprig of fresh thyme 1 dried bay leaf 2 tablespoons tomato paste 2 tablespoons flour. Web in a large saucepan, heat the vegetable oil. Mushrooms are also a great addition to your shepherd’s pie.

Web begin by preparing the vegetables. Spread the mashed potatoes over the top of the lentil filling. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes.

Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone. Web method preheat the oven to 200°c/400°f/gas 6. Add the sage, thyme, lentils, tomatoes, stock and red wine and stir.

When the cold wind whips, classic comfort meals like shepherd’s pie (made with ground lamb) or cottage. Chop the onion, and prepare the vegetables (drain water from the can, peel the fresh, etc.). If you want the potatoes to be brown on top, you may leave them uncovered.

Season with salt and pepper, then stir in the soy sauce and peas. Web aida mollenkamp's vegetarian shepherd's pie. Remove the foil cover and sprinkle the shredded cheese over the top of the potatoes.

Web directions preheat the broiler. Web method to make the filling, heat the oil in a frying pan over a medium heat. Web vegetarian shepherd’s pie filling: