Food For Thought...Veggie Shepherd's Pie
This week is National Vegetarian Week and I'm sharing one of my recipes for a Cheesey Topped Veggie Shepherd's Pie which is packed with veggies that are hidden so even the kids will love it. When Iit comes to cooking I take a more artistic approach than a scientific one...adding extras, adjusting seasonings to taste, swapping ingredients. I'm an 'anything-goes' cook! But this is the gist of one of my regular meals! |
| Veggie Shepherd's Pie |
Ingredients
2 onions4 carrots
2 cloves garlic
2 courgettes
veggie stock cube
2 handfuls of red lentils
1 carton of tomato passata
mixed herbs
ground pepper
1 bag of Quorn Mince
1 tspn Marmite
8 peeled and chopped potatoes
veggie stock cube
grated cheese
Method
Put all the veggies into a food processor and whizz up until finely chopped. Put in saucepan and cover with cold water. Add stock cube and lentils and bring to boil until lentils are cooked (about 20 minutes). Add passata and seasoning and return to boil. Add Quorn Mince and continue cooking for about 10 minutes. If the mixture is too watery, spoon off some of the liquid that collects on top, or simply add a few teaspoons of veggie gravy granules to thicken it.Meanwhile chop the potatoes and put into a pan of water. Add veggie stock cube and bring to boil, cooking until tender. Mash (adding butter and milk and pepper to taste).
Put base into oven-proof dish and dollop on mash. Grate cheese on top and put into an oven at GM6 for about 15-20 minutes until all bubbling and brown.
It's simple, inexpensive, adaptable, nutritious and tasty!
Get creative in the kitchen and cook up something for your family for National Vegetarian Week!
