Whether you’re Vegan, Vegetarian or you’re just trying to reduce your meat consumption by having a couple of meat free days, try this rich and hearty Shepherd’s Pie. Containing all your five a day, there’s so much going on that even the carnivores won’t miss the meat. Instead of traditional mash I’ve used cubed potatoes tossed in olive oil and adding some cheese to the mix (I used vegan) adds a lovely crunch.
Prep: 15 minutes
Cooking: 25 minutes
Total: 40 minutes
1 large onion chopped
2 carrots peeled and chopped
3 garlic cloves crushed
200g mushrooms quartered
bunch fresh thyme
150g red lentils
400g chopped tomatoes
100g frozen peas
100g fresh spinach
500ml vegetable stock
500g potatoes peeled and cut into 2cm cubes
50g grated cheese – vegan, pecorino or parmesan
Fresh thyme or 1/2 tsp dried
Add the potatoes to some salted boiling water and simmer for 5 minutes before draining. Toss in the olive oil, seasoning, thyme and cheese. Set aside.
Soften the onions in some oil then add the carrots and garlic. Colour for 5 minutes then add the mushrooms and thyme.
Give everything a stir then add the lentils, chopped tomatoes & stock. Season well then simmer for 25 minutes then add the peas and spinach. Transfer to an ovenproof dish.
Top with the potatoes. Put in a 200 degree oven for 20-30 minutes until the potatoes are coloured and crisp.