Veggie shepherds pie with sweet potato mash
Cooking time40 Min
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First of all, you need to heat the oil in a frying pan.
When the oil becomes hot, put the onion in the oil.
Fry the onion until it turns gold.
When the onion turns gold, the chopped carrots can be added.
Then, a portion of the thyme needs to be sprinkled in.
Now, it is the time to pour in the wine.
Add 150 ml water.
Then, you need to add the tomatoes.
The next step is to sprinkle in the stock cubes.
Then, simmer for 10 minutes.
The can of lentils including the juice should be tipped in.
Then, again; cover and simmer for another 10 minutes until the carrot pieces have a bit of bite. You should also make sure that the lentils turn pulpy.
At the same time; you have to boil the potato for 15 minutes so that they drain well.
When it becomes tender, mash with the butter.
Season to taste.
The next step to be done is to pile the lentil mixture into a pie dish.
The mash needs to be spooned on top.
Then, sprinkle over the cheese.
Sprinkle over the remaining thyme as well.
Cover the pie. (You can chill it for two days or freeze for up to a month).
Heat the oven to 190C/170C fan/gas 5.
If you want to cook straightaway without chilling or freezing, you have to cook for 20 minutes. Cook for 40 minutes if it is chilled or frozen.
You have to make sure that it turns gold and hot all the way through.
The dish is ready to serve and it can be served with broccoli.
- Olive oil – 1 tablespoon
- Large carrot – 2 nos. (500 grams/1 lb 2 oz in total; they should be cut into sugar cube size pieces)
- Chopped thyme – 2 tablespoon
- Can chopped tomato – 400 grams
- Halved and sized large onion – 1 no.
- Red wine – 200 ml
- Sweet potato – 950 grams (It should be peeled and cut into chunks)
- Vegetable stock cubes – 2 nos.
- Butter – 25 grams.
- Vegetarian mature cheddar (grated) – 85 grams.
- Can green lentils – 410 grams.