Our Veggie Shepherd’s Pie helps you to save money without compromising taste. With lentils, carrots, celery, spices and herbs, it makes for a nutritious and high-fibre meal too.
Time: 45 minutes
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 2 garlic cloves, crushed
- 1 cup (250ml) tomato passata (sieved tomatoes)
- 1 bay leaf
- 1 tablespoon chopped thyme (or 1 teaspoon dried thyme)
- 1 cup (250ml) Campbell’s Real Stock Vegetable
- 400g can lentils, rinsed and drained
- 800g potatoes, peeled and chopped
- 75g unsalted butter
- 1/2 cup (125ml) milk
- 2 egg yolks
- 100g grated cheddar cheese
Preheat the oven to 200°C. In a large pan, heat the oil over medium heat and cook onion for one to two minutes, then add the celery, carrot and garlic. Sautè for another minute, then add the passata, bay leaf, thyme and stock. Bring to a boil then turn down the heat to a gentle simmer. Simmer for 15 minutes then stir in the lentils and season. Meanwhile, cook potatoes in boiling salted water until tender.
Carefully pour the cooked lentil and veggie mixture into to a 1.2-litre baking dish.
Drain and mash the potatoes, then stir in the butter, milk, yolks and cheese. Spread over the lentil mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.
Serve with a garden salad.