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Veggie shepherd's pie

This vegetarian version of the traditional shepherd's pie has nothing to envy! The mixture of lentils and leeks goes perfectly with the usual potatoes and corn, for a result that will certainly please the little ones!

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15 min
8
45 min
Freeze for three months.

  • Ingredients

    • 30 ml (2 tbsp) olive oil
    • 4 medium potatoes, peeled and cut into 1cm x 1cm cubes
    • 2 cans of 540 ml of lentils, rinsed and drained
    • 1 chopped leek
    • 2 cloves garlic, chopped
    • 1 can (398 ml) creamed corn
    • 1 can (341 ml) whole corn
    • 5 ml (1 tsp) smoked paprika
    • Salt and pepper from the mill

  • Preparation

    1. Preheat oven to 375F.
    2. In a saucepan, bring water to a boil and cook potatoes for 20 minutes or until tender.
    3. Meanwhile, in a skillet, heat the oil over medium-high heat and cook the lentils, leek and garlic for 5 minutes. Season with salt and pepper to taste.
    4. Place the lentil mixture in the bottom of a deep baking dish.
    5. Add the creamed corn and corn kernels.
    6. Using a potato masher, mash the potatoes. Add salt and pepper to taste.
    7. Spread the mashed potatoes over the corn and sprinkle with smoked paprika.
    8. Bake for 30 minutes.

For the adventurers

Notes and tips

Add 15 ml (1 tbsp) of sriracha sauce to the lentil mixture.

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