Vegetable Shepherd's Pie
Eating more of a plant-based diet has been something we’ve working on in our household. Increasing our fibre intake and reducing meat consumption is not only better for our health but for the environment and the pennies too. Here’s my take on a veggie shepherd’s pie. This will serve around 4-5 portions depending on how hungry you are.
Ingredients
1 tin green lentils
1 tin black beans
2 large carrots
1 large white onion
1 celery stick
10-15 mushrooms
2-3 tbsp tomato puree
1 tin chopped tomatoes
300g tomato passata
1 veggie stock cube
mixed herbs
2 garlic cloves crushed
Worcester sauce (or veggie alternative)
8-10 large white potatoes
butter and milk for mash potatoes
Grated cheese to top
Method
Finely chop the onion and celery, and thinly slice and quarter the carrots. Add to a large frying pan with some olive oil on a medium heat. Stirring to prevent the onions from browning.
Whilst this is cooking drained and rinse the lentils and black beans. Slice the mushrooms.
Once the carrots and onion have softened add the mushrooms and cook through.
Add the lentils, black beans and garlic. Cook for a further 2 minutes.
Add the chopped tomatoes, passata and puree along with a good sprinkling of mixed herbs. Mix well and turn to a low heat.
Add the vegetable stock cube to half a cup of boiling water, dissolve and add to the pan with a good shake of Worcester sauce (you can leave this out if you wish).
Simmer on a low heat, stirring occasionally, until the sauce thickens to a ‘bolognaise’ consistency.
Whilst the mixture is simmering, peel and roughly chop the potatoes. Add to a pan of boiling water and cook until soft.
Once the mixture is ready, transfer to a large, shallow oven proof dish.
Once the potatoes are cooked, drain and mash with a little butter and milk until smooth.
Spoon the mash potato on to the mixture and flatten. Top with grated cheese and bake in the oven at 180 degrees until the cheese is golden.
Serve with green vegetables of your choice. Enjoy!