the ultimate vegetarian shepherd’s pie

A warming vegetarian Shepherd’s pie, full of lentils, quinoa and barley, and topped with a goat’s cheese parsnip and potato topping. So comforting!

3 potatoes, chopped
5 parsnips, chopped
125g (4.4oz) goats cheese
A few spoonfuls of butter
A couple handfuls of cheddar cheese
1 bunch of spring onions (aka green onions or salad onions), sliced, with the green and white bits separated
2 onions, minced
2 carrots, sliced
200g (7oz) mushrooms, sliced
2 Tblsps of dried herbs such as rosemary, sage and thyme
1 Tblsp and 1 Tsp of dried mustard powder
1 Tblsp and 1 Tsp of Dijon mustard
500g (18oz) mix of green lentils, quinoa and barley
1500-1700ml (6 or 7 cups) of vegetable stock (faux beef stock works great too and gives a darker color to the filling)
1 dessertspoonful of Marmite
2 bay leaves
2 cups (250g) frozen peas
Salt and pepper, to taste

View the full recipe at Ciao Veggie →