thumbnail image 1
thumbnail image 1
Preparation time
15min
Total time
1h 5min
Portion
8 portion(s)
Level
easy

Ingredients

Potato Topping

  • 5 large potatoes, cut in chunks
  • 100 g cup milk, or 1/2 cup
  • 30 g Butter
  • 1/2 cup of cheese, Optional

Filling

  • 1 onion large, chopped in quarters
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 carrot
  • 1 small zucchini, or sweet potato
  • 2 celery stalks
  • 2 tablespoon EDC vegetable stock concentrate
  • 1 tin condensed tomato soup
  • 1/2 tin of water, use tin of tomato soup to measure
  • 100 g red wine
  • 100 g red lentils
  • 1 cup of mixed frozen peas, corn, carrots, or tin or corn etc

Accessories you need

  • Varoma
    Varoma
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  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Recipe's preparation

    Prepare Potatoes
  1. Peel and chop potatoes and cut into chunks.  Place into the bottom tray of the varoma and set aside.

  2. Filling
  3. Chop onions into quarters and place with garlic in the mixing bowl, chop 4 seconds / speed 6.

     

    Add 1 tablespoon of olive oil and cook varoma / 3 minutes / speed 2.

     

    Roughly peel and chop carrot and zucchini and celery.  Add to the Mixing bowl and blend 4 seconds / speed 6, or less if you want it chunkier.

    Cook Varoma / 3 minutes / speed 2.

     

    Add stock, soup, water, wine, lentils.  Cook Varoma / 20 minutes / speed 2.

     

    Place the varoma with the potatoes on top and let steam.

     

    Preheat Oven - 180c.

     

    Add mixed frozen vegies to the mixing bowl, replace Varoma and continue cooking on Varoma / 5 minutes / speed 2.

     

    Once finished remove the potatoes and set aside (if they need another five minutes you can keep going). 

    Remove Mixing bowl and place contents into an oven proof dish. 

  4. Topping
  5. Rinse the bowl and add the butterfly. 

     

    Add the potatoes, butter and milk.  Mix 30 seconds / speed 4.

     

    Add the potatoes to the dish with the filling, carefully in small scoops hoping it doesn't sink too much.  Rough it up with a fork.

    Add cheese if you wish.

     

    Place in oven at 180c for 20 minutes.

     

    Let stand for 10 minutes prior to serving.

Tip

Don't worry if you don't precisely weigh and measure everything, this dish will still taste good with rough amounts.  Improvise with fillings too!

Lazy Option:  Add frozen potato gems (tater tots) on the top instead of mashed potato.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

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Lentil and Vegie Shepherd's Pie

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Comments

  • 19. June 2023 - 19:26

    Wow, that is absolutely amazing. Thank you for the recipe. It will be on my weekly winter list. I used the normal size tin of soup and just swished a bit of water in it as per the comments.

  • 8. June 2023 - 18:10
    5.0

    Delicious! Kids thought they were eating mince I think. Made a good sized portion.

  • 7. May 2023 - 16:12
    5.0

    delicious!

  • 20. August 2022 - 12:04

    I've tweaked it so that my TM6 can automate it through created recipes



    Preparation steps





    Place 120 g of cheese, Optional chop 6 sec/speed 8 - empty into bowl & set aside






    Peel and chop 5 large potatoes, cut in chunks potatoes and cut into chunks. Place into the bottom tray of the varoma and set aside.






    Chop 1 onion large, chopped in quarters & 2 cloves garlic chop 4 sec/speed 6.






    Add 1 tablespoon olive oil1 tablespoon of olive oil and cook 3 min/Varoma/speed 2






    Roughly peel and chop 1 carrot, 1 small zucchini, or sweet potato & 2 celery stalks. Add to the Mixing bowl and blend 4 sec/speed 6, or less if you want it chunkier.






    Cook 3 min/Varoma/speed 2. Add 2 tablespoon EDC vegetable stock concentrate, 1 tin condensed tomato soup, 1/2 tin of water, use tin of tomato soup to measure, 100 g red wine & 100 g red lentils.






    Cook 20 min/Varoma/speed 2. Place the varoma with the potatoes on top and let steam. Preheat Oven - 180c.






    Add 150 g of mixed frozen peas, corn, carrots, or tin or corn etc to the mixing bowl, replace Varoma and continue cooking on5 min/Varoma/speed 2. Once finished remove the potatoes and set aside (if they need another five minutes you can keep going). Remove Mixing bowl and place contents into an oven proof dish.






    Rinse the bowl and add the butterfly. Add the potatoes, butter and milk. Mix 30 sec/speed 4. Add the potatoes to the dish with the filling, carefully in small scoops hoping it doesn't sink too much.






    Rough it up with a fork.Add cheese if you wish. Place in oven at 180c for 20 minutes. Let stand for 10 minutes prior to serving.

  • 11. August 2022 - 17:38
    5.0

    Absolute winner. Just loved it. Easily as good if not better as meat version

    Jenny jones

  • 7. September 2021 - 21:16

    Thank you for this recipe! I was missing a few ingredients so I made some substitutions.

    I used sweet potato instead of zucchini, and green onion instead of celery. I didn't have lentils so I just added a can of mixed beans, and used diced tomatos instead of soup. Yum!

  • 26. May 2021 - 18:01

    I've been using this recipe since early 2019 and I've been making it approx. once a week ever since! My husband and I LOVE it. I've gotten quite creative with this and often chuck in whatever seasonal vegetables I have sitting around. I usually use a whole can of lentils and extra veggies to balance it out (with the same water and wine ratio). It's always delicious! Thanks for creating it!

  • 11. September 2020 - 15:02
    5.0

    I have made this so many times, it is such a winner. My husband, father, myself and our 3 under 5 all inhale it every time. So many veges and flavours, and so yum!!

  • 15. July 2020 - 17:56
    5.0

    Very nice. I used brown lentils (not canned) A tin of diced tomatoes instead of the soup and no wine. I also did the 20 minutes on reverse. I'm wondering if some comments on it being sloppy could be because it should be cooked on reverse? Just a thought.

  • 11. July 2020 - 07:43
    5.0

    YUM surprised me with every bite - so delicious!!

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