Rustic veggie shepherds pie.

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Step 1

Peel & chop potatoes and put in large pan of water. Simmer for 10-15 minutes until tender to mash. NB. Add sweet potatoes after 5 mins.

Step 2

2. Drain, steam dry and mash until smooth with butter, splash milk until good consistency.

Step 3

Season.

Step 4

3. Finely slice onion, carrots, 4 cloves of garlic and celery

Step 5

4. Bash coriander seeds in pestle & mortar and add it all to large pan over medium heat with

Step 6

good splash olive oil. Add thyme leaves and cook for 10-15 mins. 5. Roughly chop mushrooms and sun-dried tomatoes and add to pan with vinegar and 4 tbsp

Step 7

tomato oil from jar. Cook further 10 mins. 6. Add splash wine and allow to bubble/reduce. Add tinned tomatoes, lentils and simmer for 5 10 mins until thickened.

Step 8

7. Add chopped parsley and season to taste. Divide between dishes and top with mash. 8. Finely slice remaining 2 cloves garlic, chop rosemary leaves and put in bowl with lemon zest,

Step 9

breadcrumbs and 2tbsp oil. Mix and sprinkle over mash, topping with grated cheese.

Step 10

DEFROST and Cook at 200 degrees / gas 6 for 20-25 mins.