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 Mash (30%) [Water (48.9%), Milk (30.5% [Potatoes (99%), emulsifier (471), stabiliser (450), flavours, tapioca starch] (9.8%) [Butter, salt, White Pepper , Lentils (14%), Polpa tomato(8%), Carrots (6%), Swedes (6%), Cheese  (4.8%), Spinach (4%), Onions, Red Wine (Sulphites), Peas, Garlic, Canola Oil, Mushrooms, Paprika

Contains: Milk, sulphites

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.

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