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.

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