Veggie shepherd’s pie with garlicky greens
YOU WILL NEED
8 white potatoes, peeled and chopped into bite-sized pieces Olive oil, for frying 2 onions, peeled and finely chopped 4 carrots, peeled and finely diced Salt and pepper 160g chestnut mushrooms, quartered 2 garlic cloves, peeled and grated Few sprigs of thyme, leaves roughly chopped 1 vegetable stock cube 2 tbsp tomato purée 30ml Henderson’s Relish 800g tinned (approximately 2 tins) green lentils, drained and rinsed
Milk, for the mash potato Butter, for the mash potato 80g Cheddar cheese, grated 300g spring greens, sliced into thin strips
DIRECTIONS
■ Preheat the oven to 220°C/200°C Fan/Gas Mark 7. Boil a kettle, then add the potatoes to a pot of boiled water and bring to the boil over a high heat. Cook for 12-15 minutes or until fork-tender, then drain and return to the pot to steam dry.
■ Reboil a kettle. Heat a large, wide-based pan with a drizzle of olive oil over a medium-high heat. Once hot, add the onions and carrots with a pinch of salt and cook for 5-8 minutes or until softened slightly. Once softened, add the chopped mushrooms, half of the chopped garlic and the thyme leaves to the pan. Reduce the heat to medium and cook for 2 minutes.
■ Dissolve the stock cube, tomato purée and Henderson’s Relish in a jug of 500ml boiled water.
■ Add the drained lentils and stock to the pan and reduce the heat to low.
■ Return the drained potatoes to a low heat with a splash of milk and a knob of butter. Mash until smooth and season.
■ Pour the lentil mixture into the base of an ovenproof dish. Spread the mash evenly on the top and sprinkle over the cheese. Put the dish in the oven for 15-20 minutes, or until golden and bubbling.
■ Meanwhile, heat a large, wide-based pan with a drizzle of olive oil over a medium-high heat. Once hot, add the remaining chopped garlic and spring greens with a pinch of salt. Cook for 4 minutes, or until the spring greens are cooked, with a slight bite.
■ Once cooked, remove the veggie shepherd’s pie from the oven and leave to stand for a few minutes. Serve with the garlicky greens.