Veggie shepherd’s pie
I love this dish–the secret is in the Marmite, which gives it a‘ meatier’ vibe. And using frozen veg makes this the perfect mid week meal without the fuss.
PER SERVING CALS 399 FAT 11.7g SERVES 4 750g white potatoes, peeled and quartered 1tbsp salt 1tbsp butter 100ml milk 1 onion, diced 2tbsp olive oil 1 clove garlic, sliced 200g frozen diced vegetables 130g frozen broad beans 125ml tinned tomatoes ½ vegetable stock cube 1tbsp Marmite 1tbsp cornflour 150g spinach
1 Put the potatoes in a pan, cover with water, add the salt and simmer for 12 mins. Once done, add the butter and milk, and mash.
2 While the potatoes are cooking, fry the onion for 5 mins in the oil, then add the garlic. After half a minute, add the frozen vegetables, broad beans, tomatoes, stock cube and Marmite. Simmer for 5 mins and season.
3 Mix the cornflour with 200ml water, and pour into the vegetable mix. Stir continuously until the sauce thickens and starts to bubble, then reduce the heat and fold in the spinach.
4 Spoon the vegetable mix into individual ramekins, or into a 9x7in tin, and cover with the mashed potato.
5 You can serve immediately, pop into an oven (at 70°C) to keep warm, or sprinkle a load of cheese over the top and put into a hot oven for 5 mins to let it melt.
TIP Try adding a dash of Worcestershire sauce instead of Marmite.