Vegetarian shepherd’s pie

Vegetarian shepherd’s pie
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, oven time 30 min

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.

Nutrition: per serving

Calories
638kcals
Fat
32.8g (3.6g saturated)
Protein
17.8g
Carbohydrates
61.5g (16.9 sugars)
Fibre
12.6g
Salt
1.1g
Calories
638kcals
Fat
32.8g (3.6g saturated)
Protein
17.8g
Carbohydrates
61.5g (16.9 sugars)
Fibre
12.6g
Salt
1.1g

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

Method

  1. 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.
  2. 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.

delicious. tips

  1. Make a double batch and freeze half, well wrapped.

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