vege shep pie

Hears a yummy winter meal to warm the cockles… it doesn’t take very long to prepare – about 35 minutes and serves 4 people.  Once you’ve made the ‘pie’ you can leave it to go cold and keep it in the fridge (covered) for a day or 2 then heat it in the oven (about 40 minutes on 180 degrees) when you want it – ensure it is thoroughly cooked through before eating if you go for this option.

Vegetarian Shepherd’s Pie


1 tbsp olive oil

1 large onion, halved and sliced

2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces

2 tbsp thyme chopped

400g can chopped tomatoes

2 vegetable stock cubes

410g can green lentils

950g sweet potatoes + swede, peeled and cut into chunks

25g butter

Fry the onions in the oil to soften and sweeten. When translucent, add the carrots, thyme, tomatoes, lentils and stock cubes. Bring to the boil and simmer while you cook the potato and swede in boiling salted water.  When the potato and swede are cooked, drain and mash with the butter. Place the lentil mixture into an ovenproof dish and top with the mash. Grill or oven bake until the top is crispy and brown. Serve with steamed broccoli or curly kale for a well balanced, nutritious meal.

Published by yogadeb

Yoga teacher in Stamford, UK, and online

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