We’ve been wanting to try this recipe for a long time. We were about to make it for Christmas, but in the end we decided on these vegetables and tofu baked with quinoa, thinking that shepherd’s pie was going to be very complicated, but no way, it’s even simpler! It’s a perfect dish for every day and also for special occasions.

Our version is low in fat and so rich that you won’t miss the oil. To sauté vegetables we usually use water, vegetable broth or soy sauce or tamari. This time we use water and it was a scandal. It is a very tasty dish with an explosive mixture of flavours, in addition, it keeps very well in the fridge and reheats perfectly without problems if you get a lot of it. We haven’t tried freezing it, but it sure works too.



Para el relleno:

  • 1/2 taza de agua o de caldo de verduras (125 ml)
  • 1/2 cebolla
  • 2 dientes de ajo
  • 1 zanahoria
  • 1/2 pimiento rojo
  • 1/4 taza de vino tinto, opcional (65 ml)
  • 1/2 taza de guisantes congelados (80 g)
  • 2 cucharadas de concentrado de tomate, opcional
  • 1 lata de tomates (400 g ó 14 oz)
  • 1/2 bote de lentejas (200 g ó 7 oz)
  • 1 cucharadita de pimentón en polvo
  • 1 cucharada de orégano seco
  • 1 cucharada de romero seco
  • 1 cucharadita de sal marina
  • Pimienta negra al gusto

Para el puré de patatas:

  • 450 gramos de patatas (1 libra)
  • 1/4 de taza de leche vegetal (65 ml)
  • 2 cucharadas de levadura nutricional o de cerveza
  • 1/2 cucharadita de sal marina
  • Pimienta negra al gusto


  1. Wash the potatoes, chop them and cook them to steam for about 20 minutes or until tender.
  2. In a pot add the water or vegetable broth, along with the chopped vegetables (onion, garlic, carrot and red pepper) and cook over medium-high heat for about 5 to 10 minutes or until tender. Add the wine and cook until reduced (about 5 more minutes).
  3. Add the peas, tomato paste, canned tomatoes, lentils, paprika, oregano, rosemary, salt and pepper. Stir and cook for about 10 to 15 minutes over medium-high heat.
  4. Put the potatoes in a bowl and mash them with the help of a fork, potato masher or potato masher. You can also use a hand mixer if you want. Add the rest of the puree ingredients (milk, yeast, salt and pepper) and stir until well combined.
  5. Place the filling on a tray to bake. Pour the mashed potato on top. We made marks with a fork as you can see in the photos, but it’s optional, it’s just for decoration.
  6. Bake for about 20 or 25 minutes at 180ºC or 355ºF ( with preheated oven) or until puree is golden brown.


Receta inspirada en The Happy Pear

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