Jill's Veggie Shepherd's Pie


  • 1tbsp olive oil

  • 1 large onion, halved and sliced

  • 2 large carrots, diced

  • 4 large mushrooms, sliced

  • 2 tbsp thyme, chopped

  • 100ml red wine

  • 400g tin chopped tomatoes

  • 420g tin green lentils

  • 3 large potatoes

  • 2 vegetable stock cubes


  1. Heat the oil in a frying pan and fry the onion

  2. Add the diced carrot, mushrooms and thyme

  3. Pour in the wine, 100ml water and tomatoes, then sprinkle in the stock cubes and simmer for 10 mins

  4. Tip in the tin of lentils, including the juice, and simmer for another 10 mins

  5. Meanwhile, make the mash

  6. Transfer vegetable mixture to an oven proof dish, top with the mash and cook in the oven for 30 mins

Emma DespresComment