Vegetarian Shepherds Pie
Vegetarian version of classic recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 onion peeled and sliced
- 2 carrots peeled and sliced
- 2 cloves garlic peeled and crushed
- 2 sticks celery sliced
- 1 handful kale cabbage or broccoli chopped small
- 1 x 400g tin chopped tomatoes
- 250 g red lentils
- 550 ml vegetable stock
- 50 g frozen peas
- 1 teaspoon mixed herbs
- 1 tablespoon tomato puree
- 2 teaspoons paprika
- 1 teaspoon cumin seeds
- pinch chilli powder
- pinch salt
- 750 g potatoes peeled and chopped
- 1 tablespoon butter
- 150 ml milk
- 50 g cheddar cheese grated
Instructions
- Preheat the oven to 180 degrees C
- Place the potatoes in a large saucepan and cover with plenty of boiling water
- Bring to the boil and simmer until soft
- Meanwhile, heat the oil in a large saucepan
- Add the onion and cook for a few minutes
- Add the carrots, celery and garlic and stir
- Continue cooking on a gentle heat for a few minutes
- Add the tomatoes, tomato puree and stock
- Add the lentils
- Add the mixed herbs, cumin, paprika and chilli
- Bring to the boil and turn down to a gentle simmer for about 20 minutes
- Add the frozen peas and green vegetable and stir
- Cook for a few more minutes
- When the potatoes are cooked pour on the milk and add the butter
- Mash with a masher until smooth
- Place the lentil mixture in the bottom of a casserole
- Place the mashed potato on top
- Sprinkle with the cheddar cheese
- Bake in oven at 180 degrees C for about 40 minutes