Vegetarian Shepherds Pie

Congratulations to Justine who won a Fruit and Veggie Box for submitting this recipe - her go to when there are left over veggies in the crisper to use up.

This is possibly the most economical meal you can make. Packed full of all the good stuff and tastes amazing. Definitely my go to if I look in my crisper and have an assortment of odds and ends that need using. 

It freezes really well and great to share with others. 

INGREDIENTS 

• 1 cup of any colour dried lentils (soaked overnight and boiled in lots of water with a pinch of salt until tender then drain, rinse and set aside. you can do some extra for next time so it is ready to go in the freezer) or 2 cans of tinned lentils.
• 1 large onion, chopped
• 3 - 4 cloves of garlic, finely chopped
• 2-3 carrots, diced
• 2-3 stalks of celery, diced
• 2 cups of any chopped vegetable you have available (cauliflower, zucchini, peppers, pumpkin, spinach, kale, tomatoes)
• 1 - 2 cups of vegetable stock or water or tomato passata if you prefer a tomato taste.
• Big handful of fresh herbs optional (whatever you have but basil, parsley, oregano, thyme all works really well)
• 5-6 potatoes, any colour or any root vegetable or pumpkin,  chopped, boiled or steamed and mashed for the topping (you want enough to make a good layer over the top of your vegetable mix)

METHOD

1. Gently fry onion until soft and golden brown, add garlic, carrots, celery and fry until all are tender (not mushy).
2. Add lentils, herbs, the chopped mixed vegetables and stock to cover the mix. Add more liquid to cover if needed.
3. Let simmer gently until veggies are all tender, stirring occasionally to make sure it doesn't stick. You want it to be like a bolognaise consistency before you put it in the dish so it isn't too runny. Add salt and pepper to taste and then transfer to a casserole dish. Cover with veggie mash.
4. Sprinkle cheese or clumps of feta over the top if not Vegan. Grind over cracked black pepper and put in the oven at 180 degrees Celsius for about 20-30 minutes, until the top is golden and a bit crispy.  
5. Serve with a salad of any fruit or veg you still need to use up. 

This can make a lot, so invite friends over or put some potions in the freezer for work lunches. 

There is a bit of chopping involved so I usually make up two, one for us and one for a friend or neighbour needing some support. Everyone (even committed meat eaters) will love it. 

Any of the vegetables in the recipe can be swapped for others except the onion and garlic as they are needed for flavour.