babies Shepherd's Pie
Shepherd's Pie
750g potatoes, peeled and cubed
25g-50g vegan margarine
50ml or more soya milk
1/2 onion, finely chopped
1 stick celery, finely chopped
1 medium carrot, diced
75g dried red lentils, cooked in water until tender
1 x 400g tin tomatoes, chopped
150ml vegetable stock
vegetable oil for frying
Steam potatoes until soft. Place in separate bowl and add margarine. Mash thoroughly, adding soya milk until potato is smooth and creamy. Place aside. Heat vegetable oil in frying pan and add onions and celery. Fry until tender. Add carrot, chopped tomatoes and vegetable stock. Simmer for 20 mins or until lentils are cooked and liquid is absorbed. Place in casserole dish and spread creamed potato on top. Heat in oven at 180C, 350F or gas mark 4 for 15-20 mins until potato is browned on top.
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