Veggie shepherd’s pie

Name: Veggie shepherd’s pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: British
Ingredients: 1 tbsp oil; 1 leek, trimmed, finely chopped; 2 carrots, peeled and finely chopped; 150g/5½oz chestnut mushrooms, roughly chopped; 1 large garlic clove, finely chopped; 3 fresh sage leaves, roughly chopped; 3 fresh thyme sprigs, leaves only, finely chopped; 400g tin green or Puy lentils, drained; 400g tin chopped tomatoes; 200ml/7fl oz vegetable stock; 200ml/7fl oz red wine; 1 tbsp Worcestershire sauce (optional); 1 tbsp soy sauce; 1 tsp chilli flakes (optional); 1 tsp caster sugar (optional); salt and freshly ground black pepper; 2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks; 2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks; ½ small cauliflower, leaves and root removed, separated into florets; knob of unsalted butter; 1 tbsp finely grated Parmesan (optional)

Instructions

Prep:30minCook:1h

This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner. This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.

Updated at: Thu, 21 Nov 2024 18:05:52 GMT