Name: Vegetarian shepherd’s pie
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tbsp 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 ready-made or leftover mashed potato; Grated cheddar; 1.5 litre baking dish or 4 x 350ml individual dishes

Vegetarian shepherd’s pie

This hearty vegetarian alternative to the comfort food classic is quick and easy. Make extra and store the leftovers in your freezer ready for a lazy day.

Freezable

Serves4

Hands-on30 min

DifficultyEasy

Method

Heat the oven to 200˚C/180˚C fan/gas 6. 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(es) and top with mashed potato. Swirl the mash on top into peaks and sprinkle over a handful of cheddar (if using). Bake for 30 minutes until lightly golden and bubbling.