Vegetarian Shepherds Pie - British Main course

Ingredients

  • 1 piece Butternut squash (peeled, seeds removed and cut into roughly 5cm/2in chunks)
  • 2 tbsp Olive oil
  • 1 pinch Salt
  • 1 pinch Black pepper
  • 1 piece Yellow onion (finely chopped)
  • 2 clove Garlic (crushed)
  • 1 tsp Cumin seeds
  • 400 g Chopped tomatoes
  • 400 g Canned lentil soup (1 can)
  • 1 bunch Fresh coriander (chopped)
  • 800 g Potato (peeled and cut into chunks)
  • 25 g Butter
    Alternative: Margarine
  • 50 ml Milk
    Alternative: plant-based milk

Instructions

  1. Preheat the oven to 200°C/180°C Fan/Gas 6. Place the butternut squash chunks on a baking tray, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Toss to coat and roast for 30-35 minutes, or until tender and lightly browned.

  2. Meanwhile, heat the remaining olive oil in a large frying pan over a medium heat. Add the onion and cook for 5-7 minutes until softened. Add the garlic and cumin seeds and cook for another minute until fragrant.

  3. Add the chopped tomatoes and lentil soup to the pan. Bring to a simmer and cook for 10 minutes, stirring occasionally. Stir in the roasted butternut squash and chopped coriander. Season to taste with salt and pepper.

  4. While the sauce simmers, cook the potatoes in a large pan of salted boiling water for 15-20 minutes, or until tender. Drain well and return to the pan.

  5. Mash the potatoes with the butter and milk until smooth. Season with salt and pepper to taste.

  6. Transfer the lentil and squash mixture to an ovenproof dish. Spoon the mashed potato over the top and spread evenly. Use a fork to create ridges on the surface.

  7. Bake for 25-30 minutes, or until the topping is golden and the filling is bubbling. Serve hot.

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