Tonight I cooked a vegetarian shepherd's pie. This was an absolute delight, real comfort food, very, very cheap and dead simple and quick to make. Frugal and healthy all in one go! Even the kids who are true carnivores loved it.
Vegetarian Shepherd's Pie
(serves four good sized portions)
Soften two onions in olive oil, add carrots, celery, mushrooms (or any other veg you may have) and fry for a further 5 mins. Add a tin of chopped tomatoes, 425ml veg stock, 100g red lentils, dollop of tomato puree (or tomato ketchup), bit of garlic and splash of worcestershire sauce and simmer for 20 mins until red lentils are tender. Put into ovenproof dish, top with mashed potato and grated cheese. Cook in oven (180C/gas 6) for 30 mins until top crisp and golden.
Soften two onions in olive oil, add carrots, celery, mushrooms (or any other veg you may have) and fry for a further 5 mins. Add a tin of chopped tomatoes, 425ml veg stock, 100g red lentils, dollop of tomato puree (or tomato ketchup), bit of garlic and splash of worcestershire sauce and simmer for 20 mins until red lentils are tender. Put into ovenproof dish, top with mashed potato and grated cheese. Cook in oven (180C/gas 6) for 30 mins until top crisp and golden.
Tonight we had it with cabbage and there is enough for me to take to for lunch tomorrow (if Rob doesn't eat it for supper!)
Looks yummy, great blog by the way - I'm going to try that recipe at the weekend - thank you!
ReplyDeleteFay
this sounds delish... def going to try it.
ReplyDeleteLove your blog by the way
Sammi♥
Hello Orkneyflowers and Sammi, thank you for your kind comments and welcome aboard. Have a good weekend xxx
ReplyDelete