There it is, there we are, the last day of the year 2015 has arrived and tonight we celebrate all (more or less) the transition to the new year. Then, as this year the christmas party is a vegetarian and no milk for us, I propose a little recipe of shepherd’s pie plant, and even a shepherd’s pie vegan. I’ve been wanting to revisit this little classic dish in a version that is chic with a confit of shallots in red wine and crushed potatoes with olive oil. The base is not made of meat but of a crushed sweet potatoes, pumpkins and green lentils du Puy… a whole program !

So I hope that you will pass all a nice eve and that you won’t have too many hangovers tomorrow morning !

Hachis parmentier vegetable {vegan – gluten-free}

For 4 people Save Print Ingredients

  • 400 g of potatoes
  • 150 g of lentils from Puy
  • 1/2 pumpkins
  • 1 sweet potato
  • 2 tablespoons of maple syrup
  • 1 good drizzle of olive oil
  • 1 bay leaf
  • Salt
  • FOR THE CANDIED SHALLOTS
  • 400 g of shallots
  • 7 cl red wine
  • 1 pinch of sugar
  • 1 drizzle of olive oil
  • 1/2 vegetable broth

 

Preparation

  • Snip the scallions into rings and then place in a pan with a drizzle of olive oil. Sauté over high heat 8 minutes, stirring, then deglaze with the red wine and add the 1/2 stock cube and the sugar. Let cook over medium heat until evaporation of the liquid.
  • Cook the lentils in boiling water with a bay leaf for 25 minutes.
  • Then turn to cook the potatoes in a dress of the fields 30 minutes.
  • During this time cut the pumpkins into cubes with the skin and do the same with the sweet potatoes peeled. Bake 20 minutes in the steamer.
  • Crush the cubes with a press puree, add the lentils, drained, maple syrup, and season.
  • Crush the potatoes with the press puree and then add a good drizzle of olive oil and season.
  • Have in containers individual a layer of lentils, then a layer of confit of shallots and then a layer of potatoes.
  • Reheat if need be with a cover to the steamer.

Written by Doc

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