Lentil and vegetable 'shepherds' pie
Lentil and vegetable 'shepherds' pie
Ever heard of a vegetarian shepherd? Well you have now!
Packed full of veggies, this vegetarian take on a classic shepherd's pie subs out the lamb for lentils. A rich tomato ragu topped with a buttery cheesy potato topping. Trust us, this is seriously good!
potato 37%, lentil 14.8 %, tomato polpa 12.4%, swede 6.2%, carrot 6.2% onion, pea, tomato paste, vegetable stock, milk, cheese, red wine, celery, olive oil, butter, shiitake, garlic, thyme, paprika, salt, pepper
Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
OVEN
Preheat oven to 180°C degrees.
Pop in oven covered for 10 to 15 minutes stirring half way though.
MICROWAVE (recommended)
heat for 3-4 minutes stirring halfway through.
