Lentil and vegetable 'shepherds' pie

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!

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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.

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.