VEGETARIAN SHEPHERDS PIE

This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils.  to make it a hearty vegetarian dinner.

INGREDEINTS

2 tablespoons 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 creamed potato

To finish

Grated cheddar

METHOD

Preheat the oven to 200˚C

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.

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 and top with the creamed potato. Swirl the potato on top into peaks and sprinkle over a handful of cheddar.

Bake for 30 minutes until lightly golden and bubbling.

Original Recipe Delicious Magazine