Woo hoo I am back in the kitchen after a LONG break away, well it feels like forever to me and it’s nice to get back into cooking good old hearty meals. Don’t get me wrong, I cooked a bit while we were on holiday but it’s not quite the same as you don’t have a cupboard full of herbs and spices or 4 different types of flour to choose from so you kind of keep it nice and simple. So when in Italy we ate a lot of pasta, but hey, I love pasta so it worked for me.
It’s a little dark and damp here just now so I was in the mood for some old fashioned comfort food and I whipped up this super easy veggie Shepherd’s pie, I opted for a sweet potato mash to top it and so glad I did, it was lovely, especially with the little bite of mustard to perk it right up. I went a bit crazy and made a Chocolate Fruit Cake for dessert (recipe coming soon). I got these big juicey sultanas and cranberry mix that I just couldn’t resist flinging into a cake and it was just gorgeous.
So if you want to have something quick, cheap and easy to make, then you can’t go far wrong with a Shepherd’s pie, I said this serves 2 but really they were massive platefuls (I piled another heaped ladle full on after I took the photo!!) so you could easily feed 4 if you served it with a load of veg and maybe a slice of garlic bread on the side. Now. I’m going to pilfer a corner of that cake!!
Veggie Shepherd’s Pie served with Sugar Snap Peas (vegan & gluten free)
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Serves 2 – ready in 45 minutes
- 2 cans lentils
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 tbsp dried basil
- 1 tsp rosemary
- 2 carrots peeled and diced
- 1 cup frozen peas
- 3 large button mushrooms chopped
- 1 can chopped tomatoes
- 1 tbsp balsamic vinegar
- 3 medium sweet potatoes (peeled, chopped and boiled for 12 – 15 minutes then mashed with 1 tsp wholegrain or English mustard and a pinch of black pepper)
- Preheat oven to 180 degrees celcius (356 degrees Fahrenheit) and prepare a casserole dish
- Add the sweet potatoes to a pan of boiling water and cook for 10 – 12 minutes until tender, drain and mash with the mustard and black pepper.
- While the potatoes are cooking make the filling. Heat 2 tbsp water in a large deep sauté pan over a medium heat and add the garlic, onion, basil and rosemary, cook for 3 minutes before adding in the chopped mushrooms and lentils and stir to combine everything together. Now add in the chopped tomatoes, balsamic vinegar, peas, carrots and a dash of black pepper to season, mix this all together and cook for 10 minutes.
- Pour the lentil mixture into your casserole dish and top with the mashed potatoes and pop in the oven for 30 minutes.
Serve with a side of veggies, we went for sugar snap peas, but you could go for some broccoli or whatever you have in the kitchen.