Easy Lentil Shepherd's Pie (vegetarian) (2024)

FAQs

What can I use to thicken my shepherd's pie? ›

The easiest way to thicken shepherd's pie filling is by sprinkling a few tablespoons of flour into the ground beef mixture as it cooks before adding it to the baking dish. The starch in the flour will absorb the extra liquid and create a thick gravy.

Instructions: Preheat oven to 190°C, 170°C fan oven, gas mark 5. Remove outer packaging and film lid. Place on a baking tray in the middle of the oven and heat for 25 minutes. Serve.

A traditional shepherd's pie fillings contain onions, carrots, celery, peas, and of course meat (typically lamb). My plant-based version starts with brown (or green) lentils and onions, which get cooked down until beautifully browned, alongside plenty of garlic.

Classic shepherd's pie is made with ground lamb, gravy, mashed potatoes, and veggies like peas, corn, celery, and carrots. Why is my shepherd's pie soggy? Avoid a soggy pie by simmering the meat mixture for at least 8 minutes. Be sure to cook down the mixture to remove excess moisture.

After this, we cook the ground / mince meat – traditionally lamb but equally delicious made with beef – before adding flour (which thickens the sauce) and gravy flavourings (beef broth, tomato paste, beef bouillon cube, Worcestershire sauce and red wine which is optional).

Thicken the Filling – Stir in salt, pepper, and flour. Add beef stock and Worcestershire sauce. Bring the liquid to a simmer and cook until thickened, 4 to 5 minutes.

Cottage Pie – comfort food central! This English classic has a deeply savoury beef mince filling smothered in gravy topped with creamy mashed potato, baked until golden. One of the best cosy foods to make with ground beef!

The main difference between Cottage Pie and Shepherd's pie is cottage pie uses ground beef, and Shepherd's pie uses ground lamb. Both pies are cooked with vegetables and gravy and baked under a layer of mashed potatoes. To make Shepherd's pie using this recipe, simply substitute ground lamb.

Ingredients: Beef and/or veal, vegetable sauce (water, onion, green peas, corn, seasoning [sugars [glucose solids, dextrose, maltodextrin], flour, modified cornstarch, canola oil, hydrolyzed soy protein, dehydrated vegetables, [ tomato, onion, beet, garlic], modified cellulose, beef extract, disodium guanylate, ...

The dish originates from the British Isles, but some might argue that it is an Irish dish by origin. The name "Shepherd's Pie" was first recorded in an 1877 cookbook. In this same cookbook, it was noted that the dish was of Scottish origin. During the period between the 18th and 19th centuries, money was very tight.

Why is shepherds pie called chinese pie? ›

Most workers ate their meat, potatoes and corn separately but workers of mainly Asian origins, combined their rations to create shepherd's pie, a more communal dish. The French-Canadian railway workers liked this new concoction, adopted the dish, and called it “pâté chinois”, which loosely translates to Chinese pie.

Cornstarch as Pie Filling Thickener

Just like the name suggests, cornstarch is derived from corn. Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

FINO PIE THICKENING is a balanced blend of cereals and starches especially designed for thickening and stabilising pie meat.