Veggie Shepherds Pie

Classic British staple

Serves	4
Prep time	15 minutes
Cook time	1 hour

This recipe is perfect for a chilly winter or autumn evening.

Ingredients

1 tbsp	olive oil
1	large onion, halved and sliced
2	large carrots, chopped into small pieces
2 tbsps	thyme, chopped
200ml	red wine
400g	tinned chopped tomatoes
2	vegetable stock cubes
410g	tinned green lentils, rinsed and drained
950g	sweet potato, peeled and cut into chunks
25g	butter
85g	cheddar cheese, grated

Method

Preheat the oven to 190°C/170°C fan/gas mark 5.
Heat the oil in a frying pan on medium heat.
Add the onion and fry until golden.
Add the carrots and thyme.
Pour in the wine and chopped tomatoes, and add the stock cubes. Let simmer for 10-15 minutes until the carrots have softened a bit.
Tip in the green lentils and simmer for another 10 minutes.
Meanwhile, boil the sweet potatoes for 15 minutes, until tender. Drain well and mash, incorporating the butter and seasoning to taste.
Pour the lentil mixture into a deep pie dish, spreading it evenly, then spoon the mash on top and sprinkle the cheese over it.
Put it in the oven ,and cook for 20 minutes, until the top is golden brown and it is hot all the way through.

Chef’s tips

Sweet potato can be swapped for normal potato, or you could even do a mix of both. The wine can also be replaced with water. You can add other vegetables such as mushrooms, peas or butternut squash, and other herbs and spices, depending on what you have at home!

It can also be made in advanced and frozen! Just take it out the freezer and cook for 40 minutes from chilled.