Vegetarian Sheperd's Pie
- 1 tbsp olive oil
- 1 large onion, well chopped
- 2 cloves of garlic
- 2 large carrots (500g/1lb 2oz in total), cut into 1 cm chunks
- 2 tbsp thyme chopped
- 200ml red wine
- 400g chopped tomatoes (or a tin)
- 2 vegetable stock cubes
- 450g green lentils (soaked and cooked, or a tin)
- 1kg sweet potatoes, cut into chunks
- 50g butter
- 100g cheddar, grated
Heat 1 tbsp olive oil in a frying pan, then fry the onion until golden, chope the garlic well and add it.
Add the carrot and most of the thyme, reserving a sprinkling for later.
Pour in the red wine, 150ml water and the chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins. Add salt and pepper and chilli if you like.
Add the green lentils with the water they were cooked in (or in the tin with), then cover and simmer for another 10 mins, or until the carrots still have a bit of bite and the lentils are no longer separate. Turn off and leave to sit.
Boil the sweet potatoes for 15 mins, or until soft, drain and then mash with the butter and season to taste.
Put the lentil mixture into an oven dish, cover with the mash and sprinkle over the cheddar and the remaining thyme. (The pie can now be covered and chilled for 2 days, or frozen for up to a month.)
Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden brown on top and hot all the way through. Serve and enjoy.