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Vegetarian Shephard’s Pie



Shepard Pie is a time honoured midweek meal favourite. A great way to use up veggies that are needing a little love, it is both comforting and filling. This tasty version is light on your budget and the earth. Using lentils in place of mince, there is plenty of traditional flavour to keep the whole crew happy. So, if you have you been thinking about starting a "Meat-free Monday" style tradition in your home, here is an easy way to kick it off!


Serves 4


What you need:


For the topping:


  • 2 white potatoes

  • 2 sweet potatoes

  • 40 g butter at room temperature

  • A couple tbs milk

  • 1 tbs lemon zest

  • 1/3 cup breadcrumbs


For the filling:


  • 1 onion, diced

  • 2 carrots, grated

  • 4 cloves of garlic, sliced thinly

  • 2 sticks of celery, sliced thinly

  • 2 cups of brown mushrooms, quartered

  • 1 cup veggie stock

  • 1 cup red lentils, cooked (or any type of your choice)

  • ½ cup passata

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • 1 tbs coriander seeds

  • Juice of 1 lemon

  • Salt and pepper to taste

  • Sprig of thyme

  • Olive oil


Method:


  1. Preheat oven to 180 degrees C.

  2. Meanwhile, peel all the potatoes and place in a pot of water. Bring to the boil and cook until very tender. Place in a large bowl, add butter and milk and mash until smooth. Add a little more milk if necessary, to achieve your desired texture. Season with salt to taste and set aside.

  3. In a large oven-safe pan, heat a good glug of olive oil over medium heat until shimmering. Cook the onions until translucent then add all the other vegetables, spices and thyme sprig. Cook until the vegetables soften.

  4. Add the passata, lentils and stock and simmer until thick, stirring occasionally.

  5. Once the mixture is thickened and not too saucy, season to taste and add the lemon juice.

  6. Carefully place the mashed potatoes on top of the filling and place the pan into the oven. Bake for about 10-15 minutes until the potatoes are slightly browned on top.

  7. Meanwhile, mix the breadcrumbs with a tablespoon of oil, a sprinkle of salt and the lemon zest.

  8. Remove the pan from the oven, sprinkle with breadcrumb mixture and return the pan to the oven for another 5 minutes.

  9. Remove from the oven, leave to rest for 10 minutes, then serve immediately.

This dish is also delicious for lunch the following day...if you have any leftovers!






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