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Vegetarian Shepherd’s Pie
SERVES: 6 • TOTAL TIME: 45 MINUTES
Ingredients:
2 tbsp olive oil
2 onions, chopped
3 cloves garlic, minced
2 x 400 g tins of chopped tomatoes
600 mL vegetable stock
400 g tin of canned lentils, drained
2 tbsp tomato puree
2 tbsp Worcerstershire sauce
250 g baby spinach
300 g mushrooms, cut into thick slices
Salt and pepper to taste
For the topping
1.2 kg potatoes, peeled and cut into small pieces
3-4 tbsp milk
50 g cheddar cheese, grated
50 g parmesan cheese, grated
1½ tbsp butter
Directions:
Preheat oven to 200˚C.
Begin by cooking potatoes in a saucepan of boiling salted water until tender. Drain and return to the pan. Add butter and milk and mash until smooth. Season with salt and pepper. Set aside.
While the potatoes are cooking, heat oil in a large frying pan.
Add onions and garlic and cook over high heat for 3-4 minutes. Add tomatoes, stock, lentils, tomato puree and Worcestershire sauce. Stir to mix and then drop heat to a simmer. Cook for 2 minutes, then season if desired. Add spinach and mushrooms and stir until the spinach has wilted and the mushrooms have cooked.
Place mixture in an ovenproof 2 litre casserole dish and spoon the mashed potato over the top. Sprinkle with grated cheeses and bake in the oven for 30 minutes or until golden and bubbling. We recommend placing the casserole dish on a lined baking tray to prevent mess if the pie bubbles over during cooking.