Vegetable Sheperds Pie

Happy Sunday everyone! I hope you’ve all had a great morning and afternoon so far. Today’s recipe is a Vegetable Sheperds Pie, I’ve used lentils as a protein alternative to meat and it’s also very filling. The main flavours come from the garlic, carrot and tomatoes but you can add your own spices and herbs for more flavour.

On the first day I ate my portion on its own but for the second day I made a basic, thick gravy and drizzled it over the top with a slice of garlic bread.

Sheperds Pie

Vegetable Sheperds Pie (makes 3-4 portions)

1 tbsp oil
1 garlic clove – pureed
1 carrot – grated
100g lentils – cook first
1/2 a tin of chopped tomatoes
Splash of red wine
1 tsp brown sugar
1 small cauliflower – chopped small
3 large potatoes – cook and mash
(butter, milk and black pepper)

Heat the oil in a pan and fry the garlic and carrot on a low heat until soft. Next add the lentils, tomatoes and a splash of red wine, leave to simmer for 10 minutes.

Once that is done, peel and chop the potatoes, bring to the boil and mash with a little butter, milk and black pepper.

Add the cauliflower to the pan and mix everything together, then pour into an oven tray and cover evenly with the mashed potato, you could also add grated cheddar cheese at this point.

Bake in the oven for 30 minutes at gas mark 6/7 until lightly golden.

Let me know if you try this recipe and what other veggies you think would go with this.

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