Vegetarian shepherd's pie

21 May 2015 - 02:09 By Sunday Times Food Weekly

Vegetarian shepherd's pie Ingredients15ml (1 tbsp) olive oil1 large onion, chopped1 garlic clove, chopped2 large carrots, peeled and diced2 baby marrows, diced4 sprigs fresh thyme125ml ( cup) vegetable stock plus extra if needed125ml ( cup) red wine (or use extra stock)1 x 400g can chopped tomatoes1 x 400g can lentils, drainedTopping: 500g butternut, peeled and cubed, 500g potatoes, peeled and cubed + 45ml (3 tbsp) butterSalt and pepper, to taste60ml ( cup) grated mature cheddar cheeseMethodHeat a large frying pan, add oil and fry the onion and garlic until soft. Add the carrots, baby marrows and thyme. Add the stock, wine and tomatoes and simmer for 10 minutes. Add the lentils, cover and simmer for a further 10 minutes or until the carrots are soft and the lentils pulpy, adding more stock if necessary. For the topping, place butternut and potato in a pot, cover with water and bring to the boil. Cook until just tender. Drain well, return to the pot and add the butter. Season and mash. Pour the lentil mixture into a 2-litre baking dish and spoon over the mash. Sprinkle with cheese and bake at 180°C for 20 minutes. Serves 6...

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