Shepherdless pie
Prep:
15 mins
Cook:
40 mins
A vegetarian twist on a traditional favourite.
1 onion, chopped
1 red pepper or yellow pepper, chopped
1 carrot, grated
5 mushrooms, chopped
1 tbsp tomato puree
400g chopped tomatoes
1 tbsp, mixed dried herbs
200g potatoes, mashed
200g tinned, sweet corn, drained
390g tinned lentils, drained
50g white cheddar, grated
Fry the onion and pepper in a little oil.
Add the carrot and mushrooms, tomato puree and cook for 5 minutes.
Peel, boil and mash the potatoes then set aside.
Preheat the oven to 180°C / 350°F / Gas mark 4.
Add tomatoes and herbs then bring to the boil.
Add the sweetcorn and lentils and mix well.
Scrape into a casserole dish, top with mashed potato and top with grated cheese.
Cook in the oven 30 minutes, until the cheese is lightly browned and bubbling.
Serves
4
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Cheese, Vegetables, Lentils
Recipe Type
Family Dinners, Healthy, Kids Food, Vegetarian, Batch Cooking
Special Info
Vegetarian
Level of Difficulty
Easy
