Shepherds Pie
Mains
Shepherd's Pie
6 Plant Points
Shepherd's Pie
Shepherd’s pie is back - every time I have this it takes me back to my childhood. One of those comforting hearty meals I was always excited to come home to. This veggie version is just as tasty and packed full of protein and filling ingredients. If you have any leftovers pop them in the freezer and reheat them for a later date as a quick yummy meal.
Ingredients:
Mash:
1 large cauliflower
100ml of stock
100ml of water
pinch of salt
1 tsp of mustard
Base:
1 onion finely chopped
1 tbsp of olive oil
1 tsp of thyme
2 bay leaves
1 tsp of smoked paprika
2 garlic cloves, sliced
100g of lentils, uncooked
1 can of chopped tomatoes
400ml of stock
salt and pepper
Method:
To make the lentil base, heat the oil, garlic, and onion in a medium pot on medium heat for 5 minutes. Season with the paprika, thyme, and bay leaves and stir well, then add the lentils and stir again. Pour over the stock, tomatoes and season with salt and pepper, and put the lid on to simmer for 30 minutes. Cut the cauliflower into florets and pop in a large pot with the stock, water and salt and boil for 10 minutes until cooked through. Blend the cooked cauliflower in a blender with the mustard and some pepper until smooth. Season if required. Preheat the oven to 180C. Pop the lentil base in a tray spread out evenly then top it with the mash and bake in the oven with some optional nutritional yeast scattered over or parmesan. Bake for 30 minutes and then serve up