Delia Smith Vegetarian Shepherd’s Pie

Delia Smith’s Vegetarian Shepherd’s Pie is made with black-eyed beans, tomatoes, fresh herbs, ground mace, cayenne pepper, green split peas, green lentils, carrots, swede, celeriac, onion, green pepper, and goats’ cheese. This delicious Vegetarian Shepherd’s Pie recipe creates a hearty dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 4 people.

Delia Smith Vegetarian Shepherd’s Pie Ingredients

• 4 oz (110 g) dried black-eyed beans, soaked and drained
• 8 oz (225 g) tomatoes
• 1 tablespoon mixed fresh herbs (like sage, rosemary, thyme, parsley)
• ¼ teaspoon ground mace
• ¼ teaspoon ground cayenne pepper
• Salt and black pepper
• 3 oz (75 g) green split peas, rinsed
• 3 oz (75 g) green lentils, rinsed
• 2 oz (50 g) carrots, peeled
• 2 oz (50 g) swede, peeled
• 2 oz (50 g) celeriac, peeled
• 1 large onion, peeled
• 1 small green pepper, deseeded
• 2 oz (50 g) butter, plus extra for greasing

For the Topping:

• 4 oz (110 g) soft goats’ cheese
• 1 lb 8 oz (700 g) potatoes, peeled
• 2 oz (50 g) butter
• 2 tablespoons milk
• 1 oz (25 g) Parmesan cheese, grated
• Salt and black pepper

How To Make Delia Smith Vegetarian Shepherd’s Pie

1. Soak Beans: Wash and discard broken black-eyed beans. Soak overnight in 2 pints (1.2 liters) of cold water or boil for 10 minutes and soak for 2 hours. Drain.
2. Cook Pulses: Put soaked beans, split peas, and lentils in a pan with 1¼ pints (725 ml) of boiling water and salt. Cover and cook for 50-60 minutes until soft. Mash slightly with a fork.
3. Preheat Oven: Heat oven to gas mark 5, 375°F (190°C). Steam the potatoes.
4. Prepare Vegetables: Chop carrots, swede, celeriac, onion, and green pepper in a food processor until small.
5. Cook Vegetables: Melt 2 oz (50 g) butter in a frying pan over medium heat. Cook vegetables for 10-15 minutes until soft and slightly golden.
6. Prepare Tomatoes: Skin tomatoes by pouring boiling water over them for 1 minute. Peel and slice.
7. Combine Ingredients: Mix cooked vegetables with the pulse mixture, herbs, mace, cayenne, salt, and pepper. Put in a baking dish and top with tomato slices.
8. Prepare Topping: Once potatoes are cooked, mash them with 2 oz (50 g) butter, 2 tablespoons milk, and goats’ cheese. Season with salt and pepper. Spread over the top of the filling.
9. Bake: Sprinkle with Parmesan and bake for 20-25 minutes until the top is golden brown.

Recipe Tips

• Soak Beans: Soak the black-eyed beans overnight or boil for 10 minutes and soak for 2 hours to make sure they cook well and are soft.
• Cook Pulses Well: Cook the beans, split peas, and lentils until they are soft before mashing. This makes the filling smooth and tasty.
• Chop Vegetables Evenly: Cut the vegetables into even pieces so they cook at the same rate and mix well with the other ingredients.
• Season Well: Taste the filling before baking and adjust the salt and pepper to your liking for the best flavor.
• Smooth Mashed Potatoes: Mash the potatoes well with butter, milk, and goat’s cheese to get a creamy topping that spreads easily.

What To Serve With Vegetarian Shepherd’s Pie?

This hearty Shepherd’s Pie pairs well with a simple green salad, steamed vegetables, garlic bread, or roasted potatoes. It can also be served alongside pickled cucumbers, sautéed spinach, sweetcorn, or steamed green beans for a delicious dinner.

How To Store Leftovers Vegetarian Shepherd’s Pie?

• Refrigerate: Let the leftover Shepherd’s Pie cool to room temperature. Then, cover it and store it in the refrigerator for up to 3-4 days.
• Freeze: Allow the Shepherd’s Pie to cool completely before freezing. Place it in an airtight container or wrap it tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. To thaw, transfer it to the refrigerator for 24 hours before reheating.

How To Reheat Leftovers Vegetarian Shepherd’s Pie?

• In The Oven: Preheat your oven to 350°F (175°C). Cover the Shepherd’s Pie with aluminum foil and bake for 20-25 minutes until heated through. Remove the foil for the last 5 minutes to crisp the top.
• In The Microwave: Place a portion of Shepherd’s Pie on a microwave-safe plate. Cover with a microwave-safe lid or wrap and heat on high for 2-3 minutes, or until hot. Stir halfway through for even heating.
• On The Stove: Heat a portion of Shepherd’s Pie in a skillet over medium heat. Cover and cook for 10-15 minutes, stirring occasionally, until warmed through.

Delia Smith Vegetarian Shepherd’s Pie Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

• Calories: 400
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 550mg
• Potassium: 750mg
• Total Carbohydrate: 45g
• Dietary Fiber: 10g
• Sugars: 8g
• Protein: 15g

Try More Delia Smith Recipes:

• Delia Smith Liver And Bacon Casserole
• Delia Smith Watercress Sauce
• Delia Smith Gooseberry Crumble
• Delia Smith Genoa Cake Recipe