Veggie Shepherd’s Pie
I absolutely love, love, love this recipe. I put huge amounts of potato on the pie when I have everyone home (which is now!). It is incredibly economical to make and really you can add any bits and bobs of veg hanging around in the forgotten corner of the fridge. The only thing I will say is that it is important to dice all the vegetables to roughly the same size so they cook at the same time. The same goes for the potatoes. A common mistake in making mash is not checking for seasoning after the potato has been mashed, so please remember – it makes such a difference.
Ingredients
2 sticks of celery, diced 2 cm cubes.
500g other vegetables – preferably include carrots, parsnips, swede, celeriac – diced 2 cm cubes
1-2 tbsp olive oil
1tsp chopped rosemary
Salt and pepper
1 onion, finely diced.
2 cloves of garlic, finely diced
1 tsp olive oil
125g dried red lentils, washed
1 can of plum tomatoes
1 tbsp of tomato puree
350ml veggie stock
Topping
900g -1kg 200 potatoes, peeled, evenly sliced
30g butter
3 tbsp milk, heated
Salt and pepper
125g (4oz) Cheddar cheese.
I used a 2 litre dish
Method
Preheat oven 200C/180Fan
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