Skip the meat for a night and tuck into this gorgeous vegetarian shepherd’s pie! Instead of mince, this version uses lentils and plenty of veggies to fill you up and keep you satisfied. It’s topped with a delicious layer of mashed potatoes and cheese for that perfectly golden top that not only looks good but tastes amazing.  The simple flavours and delicious ingredients make it hard to go past when you’re in the mood for a wholesome meal, so get cooking!

Ingredients

• 1 tbsp extra virgin olive oil 
• 1 brown onion, chopped
• 2 celery stalks, trimmed, thickly sliced
• 1 carrot, chopped
• 2 zucchini, chopped
• 500g pumpkin, peeled, chopped
• 1 tbsp chopped fresh rosemary leaves
• 800g diced tomatoes
• 1 3/4 cups vegetable stock
• 1/2 cup red lentils, rinsed
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 400g can brown lentils, drained, rinsed
• 1.3kg white potatoes, peeled, chopped
• 2 garlic cloves, chopped
• 1/2 cup milk
• 80g butter, chopped, softened
• 1/2 cup grated tasty cheese
• Fresh thyme leaves to serve

Method

1. Preheat oven to 220C. Grease 2.2-litre-capacity baking dish. 
2. Heat oil in a large saucepan over medium-high heat. 
3. Add onion, celery and carrot. Cook, stirring occasionally, for five minutes or until onion is softened. 
4. Add zucchini, pumpkin and rosemary. Stir to combine. 
5. Add tomatoes, stock, red lentils, apple cider vinegar and soy sauce. 
6. Bring to a simmer. Reduce heat to medium. 
7. Simmer, uncovered, for 10 minutes or until vegetables are tender. 
8. Stir in brown lentils. Season with salt and pepper. 
9. Meanwhile, place potato and garlic in a medium saucepan.
10. Cover with cold water. Bring to the boil. Boil for 10 to 12 minutes or until tender. 
11. Drain. Return to saucepan. Add milk and 60g butter. 
12. Mash until smooth then add cheese. Stir until melted. Season with salt and pepper. 
13. Transfer lentil mixture to prepared dish. Top with mash. Dot with remaining butter. 
14. Bake for 20 minutes or until mash is golden. 

Are you a fan of shepherd’s pie?