Vegetarian shepherd’s pie

Name: Vegetarian shepherd’s pie
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 tbsp olive oil; 2 red onions, finely chopped; 200g carrots, finely chopped; 5 celery sticks, finely chopped; 2 x 400g tins chopped tomatoes; 250g pack cooked puy lentils; 400g tin chickpeas, rinsed and drained; 150g sun-dried tomatoes, drained and chopped; Handful fresh oregano, leaves finely chopped; 800g ready-made or leftover mashed potato; To finish (optional); Grated cheddar; You’ll also need; 1.5 litre baking dish or 4 x 350ml individual dishes

Portion size: Serves 4
Hands-on time 30 min, oven time 30 min
Difficulty: easy

Freezable

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This hearty vegetarian shepherd’s pie alternative is quick and easy. Make extra and store the leftovers in your freezer ready for a lazy day.

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Ingredients

2 tbsp olive oil
2 red onions, finely chopped
200g carrots, finely chopped
5 celery sticks, finely chopped
2 x 400g tins chopped tomatoes
250g pack cooked puy lentils
400g tin chickpeas, rinsed and drained
150g sun-dried tomatoes, drained and chopped
Handful fresh oregano, leaves finely chopped
800g ready-made or leftover mashed potato

To finish (optional)

Grated cheddar

You’ll also need

1.5 litre baking dish or 4 x 350ml individual dishes

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Method

Heat the oven to 200˚C/180˚C fan/gas 6. Heat the oil in a large deep frying pan and fry the onions, carrots and celery over a medium-high heat for 10-15 minutes until softened.
Add the chopped tomatoes and simmer for 10 minutes. Stir in the lentils, chickpeas, sun-dried tomatoes and oregano season, then take off the heat. Pour into the baking dish(es) and top with mashed potato. Swirl the mash on top into peaks and sprinkle over a handful of cheddar (if using). Bake for 30 minutes until lightly golden and bubbling.