This vegetarian Shepherds pie is the ultimate comfort food. It’s plant based, high in fibre and protein, low in fat and contains 6 different veg!
Time: 45 minutes Serves: 2
Ingredients
- 1 medium potato, peeled and cubed
- 1 tablespoon milk (I used soy milk)
- 30g reduced fat mature cheddar cheese, grated
- 1 white onion, diced
- 1 clove garlic, diced
- 1 teaspoon olive oil
- 1 tablespoon tomato puree
- 1 carrot, peeled and diced
- 1 stick celery, trimmed and sliced
- ½ turnip, peeled and diced
- 8 chestnut mushrooms, peeled and sliced
- 1x can green lentils in water
- 1 tablespoon Worcestershire sauce
- ½ teaspoon of oregano and rosemary
- Small pinch of cinnamon
- 200ml reduced salt vegetable stock
Method
- Preheat the oven to 200C/Fan 180C
- Add the potatoes into a large saucepan and cover with cold water. Place over a high hear to bring to the boil. Then reduce the heat and let it simmer for 15 minutes or until the potatoes are cooked through (check with a fork or knife)
- Whilst the potatoes are cooking, heat the oil in a saucepan over a medium to high heat. Add the onion, garlic, carrots, turnip, celery and mushrooms and cook for 5-10 minutes until the veg starts to soften.
- Drain the lentils and add to the saucepan along with the Worcestershire sauce, oregano, rosemary and cinnamon and combine well
- Add the tomato puree and veg stock and bring to the boil. Reduce the temperature and simmer for around 15 minutes.
- Drain the water from the potatoes and add the milk and most of the cheese (save some for sprinkling) and mash until smooth
- Add the lentil mixture into an ovenproof dish and spoon the mash on top, ensuring to spread out evenly. Sprinkle on the remaining cheese and bake in the oven for about 20 minutes or until the top is golden brown
Top tips
Ideal for freezing!
To make this vegan, swap the cheese for vegan cheese or use nutritional yeast for that cheesy flavour.
If you miss the meaty taste and don’t mind it not being completely veggie, you could use a beef stock cube.
