Shepherdless pie

Prep: 15 mins

Cook: 40 mins

A vegetarian twist on a traditional favourite.

1 onion, chopped

1 red pepper or yellow pepper, chopped

1 carrot, grated

5 mushrooms, chopped

1 tbsp tomato puree

400g chopped tomatoes

1 tbsp, mixed dried herbs

200g potatoes, mashed

200g tinned, sweet corn, drained

390g tinned lentils, drained

50g white cheddar, grated

Fry the onion and pepper in a little oil.

Add the carrot and mushrooms, tomato puree and cook for 5 minutes.

Peel, boil and mash the potatoes then set aside.

Preheat the oven to 180°C / 350°F / Gas mark 4.

Add tomatoes and herbs then bring to the boil.

Add the sweetcorn and lentils and mix well.

Scrape into a casserole dish, top with mashed potato and top with grated cheese.

Cook in the oven 30 minutes, until the cheese is lightly browned and bubbling.

Serves
4

Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients
Cheese, Vegetables, Lentils

Recipe Type
Family Dinners, Healthy, Kids Food, Vegetarian, Batch Cooking

Special Info
Vegetarian

Level of Difficulty
Easy

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