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Veggie Shepherd's Pie
This is a good filling main course. You can substitute your own favourite herbs and spices for the ones given here. This recipe serves 4 and has a total of 330 calories per portion.Print this recipe
Ingredients
8oz (225g) red lentils2 tsp sunflower oil
1 finely chopped medium onion
6oz (175g) carrots
6oz (175g) swede
10oz (300g) cauliflower florets
2 tsp paprika
1tsp dried thyme or a few sprigs of chopped fresh thyme
2 bay leaves
2 tbs tomato pureé
1/2 pt (10 fluid oz or 300ml) vegetable stock
1 tbs soy sauce
16oz (450g) peeled potatoes
Salt and pepper to taste
Method
1. Preheat the oven to 375 deg F (180 deg C) and lightly grease a deep ovenproof dish.2. Cook the lentils in 1/2 pt (10 fluid oz or 300ml) water until just soft - about 10 to 15 minutes, then drain them. At the same time, boil the potatoes until cooked then drain, mash and season with salt and pepper according to taste.
3. Heat the oil in a pan and then add the onion, cook till blond and soft. Add the carrots, swede and cauliflower, stir well.
4. Add the flavourings: paprika, thyme and bay leaves, then stir in the lentils.
5. Stir in the tomato pureé and the stock making sure it's mixed well, season with salt and pepper to taste. Cook for about 15 minutes.
6. Remove the bay leaves from the lentil mixture and then put into the prepared deep ovenproof dish. Cover the mixture with the mashed potato. Use a fork to put lines across the top of the potato.
7. Cook in the oven for about 20 to 25 minutes or until the top of the mashed potato is golden brown.