Make your Monday into a meatless – and healthy – one with our delicious Vegetarian Shepherd’s Pie. You won’t miss the mince – or the calories.
Time: 30 minutes
- 900g potatoes, cut into quarters
- 3 tablespoons butter
- 3/4 cups uncooked lentils, rinsed
- 2 cups vegetable stock
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup sliced green beans
- 1/2 cup corn kernels
- salt and pepper, to taste
Preheat oven to 200°C. In a large spot, place the potatoes and cover with water. Bring to a boil, then cover with a lid and simmer for 25 minutes.
While the potatoes are cooking, place the lentils, vegetable stock, thyme and rosemary in another saucepan. Bring to a boil and then reduce the heat to simmer. Cook the lentils until tender and almost all the stock has been absorbed, about 30 minutes. Add the celery, carrots, green beans and corn to the lentils and cook all together for about 10 minutes. Season with salt and pepper.
Once potatoes are cooked, drain and mash with the butter. Add some water to achieve the desired texture for mashed potatoes. Season with salt and pepper, then set aside.
In a lightly greased baking dish, scoop in the lentil and vegetable mixture. Top with the mashed potato and flatten with the back of a wet spoon.
Place in the oven for 10 minutes, or until the mashed potatoes become lightly golden brown. Serve with a green leafy salad.