Low FODMAP vegetarian shepherd’s pie
I have a recipe for a delicious vegetarian casserole for you: low FODMAP vegetarian shepherd’s pie. An ideal dish on a cold autumn or winter evening. And also very tasty as a main course for the holidays.
What is shepherd’s pie?
Shepherd’s pie, also known as cottage pie, is a dish from the United Kingdom. It is an oven dish that traditionally consists of minced meat, topped with a layer of mashed potatoes.
Vegetarian shepherd’s pie
I made a low FODMAP vegetarian shepherd’s pie. I didn’t use ground beef but instead added lentils, carrots, parsnips, and mushrooms to the casserole.
You can also add other vegetables you like to the dish, such as green beans (up to 75 g per serving) or green bell pepper (up to 75 g per serving).
You can also choose to use vegetarian minced meat. Then add this to the dish at the same time as the diced tomatoes. I like to use the vegetarian minced meat from Vivera that is sold here in the Netherlands.
I make the mashed potatoes for this dish according to this low FODMAP mashed potatoes recipe. To make the mashed potatoes extra creamy, I add some lactose-free milk and a little lactose-free cream.
Do you want to make the low FODMAP vegetarian shepherd’s pie vegan? Then you can replace the lactose-free cow’s milk in the mashed potatoes with vegetable milk, leave the cream out and replace the butter with margarine.
Other casserole recipes
Fancy some more comfort food? Then also take a look at these recipes:
- Low FODMAP lasagna bolognese
- Low FODMAP enchiladas
- Low FODMAP moussaka
- Low FODMAP Mexican quinoa casserole
- Low FODMAP mac and cheese casserole
A low FODMAP vegetarian shepherd’s pie with lentils, carrot, parsnip, and mushrooms. A delicious festive or Sunday dinner meal.
- 1x the recipe for mashed potatoes (click on the link for the recipe)
- 400 g (14.1 oz) parsnip
- 400 g (14.1 oz) carrot
- 170 g (6 oz) canned mushrooms
- 180 g (6.3 oz) canned lentils
- 200 ml (6.8 fl. oz) red wine
- 400 g (14.1 oz) diced tomatoes
- 150 ml (5.1 fl. oz) stock (use a low FODMAP stock cube)
- 2 sprigs of rosemary
- 1 bay leaf
- 3 stalks spring onion, the green part only
- 1/2 tsp pepper
- 1/4 tsp salt
- 2 tbsp butter or margarine, melted
- Optional: grated cheese to taste
- An ovenproof pan or oven dish.
- Preheat the oven to 180 degrees Celsius (350 F).
- Boil the potatoes for the mashed potatoes (click on the link for the recipe).
- Peel the parsnips and carrots. Cut into cubes.
- Drain and rinse the mushrooms and lentils.
- Heat a splash of olive oil in a Dutch oven (if you don’t have one, you can just use a skillet). Add the parsnip and carrots. Fry for about 5 minutes, until the carrots are soft.
- Add the lentils, mushrooms, red wine, stock, and diced tomatoes. Stir well.
- Strip the rosemary from the sprigs. Add this along with the bay leaf. Cut the spring onion into rings and add this too.
- Add salt and pepper.
- Place the lid on the pan at an angle and let the mixture simmer on low heat for 10 minutes.
- Meanwhile, make the mashed potatoes according to this recipe.
- Remove the bay leaf from the vegetable mixture.
- Did you not use a Dutch oven? Then put the vegetable mixture in an oven dish. Otherwise, you can leave it in the pan.
- Divide the mashed potatoes over the vegetable mixture.
- Melt the butter in the microwave or in a saucepan. Spread over the mashed potatoes with a brush.
- Optional: Sprinkle with grated cheese to taste. I really like grated cheddar cheese with this dish.
- Place the shepherd’s pie in the oven for 20 minutes. Garnish with some spring onion rings and rosemary and serve.
- Prep Time: 40 min
- Cook Time: 20 min
- Category: Casserole
- Method: Oven
- Cuisine: British
Keywords: low FODMAP shepherd’s pie, low FODMAP vegetarian shepherd’s pie, gluten-free shepherd’s pie, gluten-free vegetarian shepherd’s pie
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