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Vegetarian Shepherd’s Pie

Serves: 6 Prep time: 20 mins Cooking Time: 1hour 30 mins

Ingredients:

• 2 tbsp. olive oil • 2 onions, chopped • 2 garlic cloves, finely chopped • 2 carrots, chopped into small cubes • 300g piece of turnip, chopped into small cubes • 125g dried red lentils • 400g can plum tomatoes • 1 tbsp. sun-dried tomato paste • 350ml low sodium/ homemade vegetable stock • Large handful spinach leaves • 6 potatoes, peeled and cut into large chunks • 30g butter • 5 tbsp. semi-skimmed/ skimmed milk • Freshly ground black pepper • 100g low fat cheddar cheese, coarsely grated.

Methods:

1. Heat 1 tablespoon of the oil in a large, nonstick pan. Add the onions and garlic and fry for 8–10 minutes over a medium–high heat or until starting to turn golden, stirring occasionally. 2. Pour the remaining tablespoon of oil into the pan, tip in the carrots and swede, and fry for 3 minutes.

3. Reduce the heat to medium. Stir in the lentils, tomatoes, sun-dried tomato paste, and stock. Season and simmer, covered, for 35–40 minutes over a low heat, until the carrots, swede and lentils are tender. 4. Remove from the heat, stir in the spinach, and let it wilt. Pour the mixture into the baking dish. Leave to cool. Preheat the oven to 200°C (fan 180°C/400°F/Gas 6). 5. Put the potatoes into a large pan and cover with cold water. Bring to the boil and simmer for 15–20 minutes or until tender. Drain well.

6. Put the butter and milk in the pan and warm through over a low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth. Season with pepper, then stir in the cheese.

7. Spread the mash over the filling and bake for 30–40 minutes until golden and bubbling.

NUTRITION INFORMATION

Amount per serving

ENERGY (KCAL) FAT FAT (OF WHICH SATURATES)

4g

CARBOHYDRATE

CARBOHYDRATE (OF WHICH SUGARS)

44g 13g

PROTEIN FIBRE