Shepherd's Pie
It's worth noting you can use whatever mix of veggies you like for this recipe, so here's your excuse to use up the ones left in your fridge
Ingredients
Instructions
Pre-heat your oven to 200°C.
Peel and cut potato into big chunks. Boil in salted water until tender all the way through.
In a large pot or heavy based pan with sides, add a good glug olive oil followed by the mushrooms and cook on medium heat. Saute until they get some colour and soften slightly.
Follow this with the garlic and onion, saute until softened.
Throw in the rest of the vegetables and herbs, turn up to medium/high heat, and cook until they get a little colour.
Add lentils, passata, tomato paste, beef stock cube. Add between ½ - 1 cups of water and let the mix simmer (covered) for 15-20minutes.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Plantbasednews →Chef's Notes
This recipe has been republished with permission from Sara Oteri.
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment