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Veggie Shepherd's Pie
This veggie shepherd's pie is a delicious, nutridense and filling option for a warming Winter's dinner!
This veggie shepherd's pie is a delicious, nutridense and filling option for a warming Winter's dinner!
Cooking Time
1 hour
Prep Time1 hour 15 minutes
Servings6
- 3 garlic cloves
- 1 onion
- 2 carrots
- 1 large mug full of red lentils
- 1 broccoli
- 1 tin of chopped tomatoes
- 2 tsp mixed herbs
- 6 medium potatoes
- 1 large sweet potatoes
- handful of fresh parsley
- 75g Flora Buttery
- 50 ml milk
- 1 vegetable stock cube
- salt and pepper
- Preheat the oven to 220°C.
- Finely chop the garlic, carrot & onion. Chop the potato and sweet potato into large chunks. Chop the broccoli into small florets.
- Add the potato and sweet potato to a large saucepan. Cover with boiling water and simmer for 15-20 minutes until very soft.
- Whilst they cook, in a large frying pan, add the Flora Buttery. Melt on medium heat and then add the garlic, onion and carrot. Fry on low heat for 5 minutes until softer.
- Add the chopped tomatoes, lentils, broccoli, 600ml of boiling water and the stock cube. Season with salt and pepper. Simmer for 20-25 minutes until the lentils are cooked.
- Whilst they cook, drain the potatoes , return to the saucepan and mash with the milk and 50g Flora Buttery until smooth
- In a large ovenproof dish, add the lentil mixture. Spread the mashed potato on top and bake for 20 minutes until slightly browned. Serve with chopped, fresh parsley and enjoy.
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