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So we’re going to make a vegetarian shepherd’s pie. Shepherd’s pie normally is made with minced lamb. There’s also another similar type of dish we have in the UK which is called cottage pie, which is made with minced beef. But we’re going to make an alternative, and it’s with lentils. The topping of potatoes has– does use– let me see, milk, cheese, and butter. So if you’re not keen on dairy products, you’ll need to find an alternative. It’s a pretty yummy dish with lots and lots of ingredients. So don’t panic. It’s very easy, and I’ll show you how to do it. Also I just want to show you my new pinny. A pinny is a type of apron Can you see?
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It was a Christmas present. So I just wanted to show you that. Anyway, I hope you’re all ready. So let’s get cracking. So here are your ingredients for the topping of your shepherd’s or vegetarian shepherd’s pie. So we can– as you can see, I’ve already chopped up three potatoes. So I peeled them, chopped them up. And as you can see, I’ve actually put them to quite small pieces. That way they cook a lot quicker. So you need to put those on the stove. Now, with a little pinch of salt, bring the water to the boil and then just simmer for about 15 minutes until they’re soft. We also have some cheese that you can see.
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At the moment, I’m using Parmesan because I love it. It’s delicious. But cheddar is lovely as well if you can find that. You’ll need some butter, just a knob of butter here. You’ll also need some milk. I’ve also chopped up a few spring onions, and also there’s some frozen peas and salt and pepper. So once the potatoes have boiled, I’ll show you what to do next.
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OK. So your potatoes are now boiling on top of the stove. And as I said before, they’ll take about 10 to 15 minutes because we cut them up small. So you’ve now got time to make your base of your vegetarian shepherd’s pie. We have here just a tablespoon of olive oil. I’ve chopped up, as you can see here, a red onion. You can use half an onion to an onion. Now I like onion. I love it in fact. So I’ve done a whole one.
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I’ve also chopped up some garlic, two carrots. Some celery, now the celery– it’s just a stalk of celery that I chopped up quite small. I’ve also use the leaves because I don’t like wasting things. So you don’t have to use the leaves if you don’t want to. We also have 400 grams or a tin of plum tomatoes. These ones have been chopped up quite finely but you can have them whole if you wanted to. Next to that, you can also see we have another tin, which is of– this time, of lentils. They’re cooked lentils. That’s also 400 grams. We will be using Worcestershire sauce today, balsamic vinegar, Tabasco, some paprika. If you’ve got smoked, use it.
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Unfortunately I don’t have any so I’m just using a sweet– what’s called a sweet paprika. Salt and pepper. We have some herbs also. Here’s a fresh bay leaf picked from the garden, quite excited. I also had some rosemary that I picked up from the garden, and I’ve just taken the stalk out and chopped it a little bit. And then some flat parsley which needs chopping, so we could do that now if you like. Or no, in fact, we’ll do that in a while. So you just need to chop that up quite finely a bit similar to the rosemary. And I– then I forgot .. key ingredients that I forgot, in fact, two.
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As you can see in front of me, we have some red wine. It’s only about 80, 85 ml of red wine. And then we also have some vegetable stock, which is 100 to 120 ml. Now I’m basing it on what you see the consistency when you put it all together. So start off with 100 ml. Start off with a smaller amount, and you can add the rest if you need it. OK, let’s get cooking.

This week we’ve been talking about healthy eating and vegetarians and vegans, and in this video Tina makes a vegetarian version of another classic British dish: shepherd’s pie.

Shepherd’s pie is also called cottage pie. Some people say that shepherd’s pie is made with lamb (from a sheep) and cottage pie is made with beef (from a cow), but really there’s isn’t a lot of difference between the two dishes. It’s a dish of meat with a topping of mashed potato. The version that Tina cooks in the video uses lentils instead of meat.

These are the ingredients she uses for the potato topping:

  • potatoes
  • cheese
  • spring onions
  • frozen peas
  • salt and pepper

and for the lentil base:

  • oil
  • red onion
  • garlic
  • carrots
  • celery
  • a tin of tomatoes
  • a tin of cooked lentils
  • vegetable stock

Look at what Tina said about preparing the potatoes:

I’ve already chopped up three potatoes, so I’ve peeled them, chopped them up and, as you can see, I’ve actually cut them into quite small pieces so they’ll cook.
and then
So you need to put those on the stove, with a little pinch of salt, bring the water to the boil and then just simmer for about fifteen minutes until they’re soft.
  • Did Tina use any words or phases you haven’t heard before? Write them in the comments.
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