Vegetarian shepherd’s pie

This is a vegetarian version of a English dish that was made traditionally with meat. It is often possible to switch out the meat in recipes and make an even more delicious vegetarian version, and this recipe is a good example.

There are several reasons to cut back on meat; it means less saturated fat to clog your arteries, less suffering for animals, and less greenhouse gases into the atmosphere from meat production, transportation, and animal waste.

Ingredients

  • 4 cloves of crushed garlic
  • 2 carrots, peeled and diced
  • ¼ cup of dried porcini mushrooms
  • ¼ cup of sun-dried tomatoes
  • A sprig of fresh rosemary and fresh oregano, chopped
  • 1 teaspoon of balsamic vinegar
  • 1 cup of lentils
  • 1 can of organic tomatoes
  • 2 turnips peeled and diced
  • 1 medium sweet potato, peeled and diced
  • 2 tablespoons of butter
  • 1 tablespoon of olive oil
  • Salt and freshly ground black pepper

Method

Cook the onion, garlic, and carrots in the olive oil until softened. Add the chopped fresh herbs, the mushrooms, sun-dried tomatoes, lentils and tomatoes, and vinegar. Season the lentil mixture with salt and freshly ground black pepper. Leave to simmer for 20 minutes. You may need to add some water as the lentils cook. While it is cooking, turn on the oven to 350F and prepare the topping. Cook the turnips and sweet potato in boiling water for about 10 minutes until it is soft. Drain and mash with the butter and some salt and pepper.
Put the cooked lentils in an ovenproof dish. Cover with the topping. Grate some cheddar cheese on top and bake for about 30 minutes. Serve with a green salad.

 

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