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Shepherdless Pie

5 June, 2018 by admin Leave a Comment

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Shepherdless Pie
Auth: Lorena
Recipe type: Vegetarian
Prep time:  40 mins
Cook time:  30 mins
Total time:  1 hour 10 mins
Serves: 8
 
A vegetarian version of the perennial family favourite! Save lots of time by chopping all the vegetables in your food processor. Cook lentils from scratch for better flavour. Tinned lentils are ok at a pinch.
Ingredients
  • 4 cups cooked lentils
  • ¼ cup Olive Oil
  • 2 Onions, chopped
  • 3 Garlic cloves, crushed
  • 2 Carrots, grated
  • 1 Capsicum, finely chopped
  • 2 Celery sticks, finely chopped
  • 2 Zucchini, grated
  • 400gm Pumpkin grated (optional)
  • 2 Bay leaves
  • 2 tablespoons Oregano/ mixed herbs
  • 1 tin Tomatoes, pureed
  • 4 tablespoons Tomato puree
  • Salt & Pepper to taste
  • 6 Potatoes, peeled, boiled in salted water and mashed
  • Butter + milk for mashed potatoes (optional)
Instructions
  1. Drain the lentils well.
  2. Gently fry the onion, garlic, carrot, celery and capsicum in olive oil till softened.
  3. Add the herbs, zucchini and pumpkin; cook a further 5 mins.
  4. Add the tinned tomatoes, tomato puree and stir through.
  5. Add drained lentils and simmer for 20 minutes.
  6. Season well and spoon into oven dish.
  7. Top with an even layer of mashed potato.
  8. Bake at 180C for 30mins till top is golden.
3.2.2929

shepherdless

Filed Under: Comfort Foods, Everyday Meals, Recipes, Vegetarian Dishes

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Lorena Uriarte

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