Farmer’s (“not Shepherd’s”) Pie
My husband is a wine maker from a wine making family and we often struggled to match big bold red wines with vegetarian food. This rich savoury pie is the answer! - WhyVeg.com contributor
Ingredients
- 1 tbsp olive oil
- 2 onions, thinly sliced
- 3 cloves garlic, minced
- 5 cups dry red wine
- 2 tbsp tomato paste
- 1 red capsicum chopped
- Handful fresh or dried porcini mushrooms (or any mushrooms you like)
- 1 1/2 cups chopped tomatoes (if canned, drain)
- 2 cans brown lentils, drained
- 1 cup boiling water or veggie stock
- 1 tbsp chopped herbs eg thyme, sage, parsley
- 1 large stalk rosemary
- Salt and cracked black pepper to season
Directions
- Peel, boil and when ready mash potatoes
- Fry onion and garlic in olive oil until soft
- Add capsicum and cook a few minutes longer
- Add red wine and heat until reduced
- Add tomato paste, chopped tomatoes, mushrooms, lentils and stick of rosemary, cook for a few minutes
- If moisture is needed add some veggie stock or more red wine
- Add chopped herbs and salt and pepper to taste, stir and simmer for a few minutes
- Remove rosemary stalk and place mixture in greased casserole bowl
- Pile potato mash on top and drizzle with olive oil
- Bake in hot oven until top begins to brown and form a crust
- Sprinkle with fresh chopped parsley and serve with green vegetables on the side
- Pour a glass of your favourite red wine to accompany!
Variation
You can use as little or as much red wine as you like, alternatively you can use only veggie stock.
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