savoury

Veggie Shepherds Pie

• source: https://www.bbcgoodfood.com/recipes/veggie-shepherds-pie-sweet-potato-mash
• time: 60
• servings: 4

Ingredients

• 1 tbsp olive oil
• 1 large onion
• 2 large carrots
• 2 tbsp thyme
• 200 ml red wine
• 400 g chopped tomatoes
• 2 vegetable stock cubes
• 410 g green lentils
• 950 g sweet potatoes
• 25 g butter
• 85 g vegetarian mature cheddar

Cookware

• frying pan
• pie dish
• oven

Method

Filling

1. Heat olive oil in a frying pan, then fry large onion halved and sliced until golden.
2. Add large carrots (500 g total) cut into sugar-cube size pieces and most of the thyme chopped, reserving a sprinkling for later.
3. Pour in red wine, 150 ml water and chopped tomatoes (one can), then crumble in vegetable stock cubes and simmer for 10 minutes.
4. Tip in green lentils (one can) including the juice, then cover and simmer for another 10 minutes until the carrots still have a bit of bite and the lentils are pulpy.

Sweet Potato Mash

1. Meanwhile, boil sweet potatoes peeled and cut into chunks for 15 minutes until tender. Drain well, then mash with butter and season to taste.

Assembly

1. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over vegetarian mature cheddar grated and the remaining thyme.
2. Heat oven to 190°C/170°C fan/gas 5. Cook for 20 minutes if cooking straight away, or 40 minutes from chilled, until golden and hot all the way through. Serve with broccoli.