Thursday, 17 September 2015

Veggie Shepherd's Pie

2 large sweet potatoes, peeled and chopped into chunks
2 large potatoes, peeled and chopped into chunks
Dash of milk
Knob of butter
Grated mozzarella
2 large onions, chopped
3 carrots, peeled and chopped
3 sticks celery, chopped
1 cup of lentils, rinsed and soaked
1 whole beetroot, chopped
1 can chickpeas, drained
Good handful of frozen peas
2 tins of tomatoes
Dried basil, paprika, cumin

  1. Boil sweet potatoes and potatoes for 15-20 mins until soft. Preheat oven to 180 C.
  2. Heat oil in large saucepan. Sauté onions, carrots, celery  for 5 mins until softened.
  3. Add lentils, chickpeas, peas and beetroot. Stir well and cook for 2 minutes.
  4. Add tinned tomatoes, herbs, and spices and stir well.
  5. Cook for 10 mins until carrots are tender and lentils are cooked.
  6.  Mash topping ingredients together and season.
  7. Pour filling into an ovenproof dish. Top with potatoes and sprinkle cheese on top.
  8. Bake in the oven for 15 mins until browned. Serve with crusty bread. 

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