VEGGIE SHEPHERD’S PIE

VEGGIE SHEPHERD’S PIE

My mum always added curry powder to her shepherd’s pie and I’ve used it here in this delicious veggie shepherd's pie. It brings out the flavours of the other ingredients without overpowering them. The colourful swede and sweet potato topping adds extra flavour but you could use plain mashed potato if you prefer.

INGREDIENTS

SERVES: 10

2 tbsp olive oil

2 onions, diced

4 carrots, peeled and diced

4 garlic cloves, finely chopped

5cm piece of fresh ginger, finely grated

3 tbsp medium Madras curry powder

2 x 250g packs cooked Puy lentils

2 tbsp Swiss vegetable bouillon powder

2 x 400g tins chopped tomatoes

2 x 400g tins brown lentils, drained

700ml water

1 large head of broccoli, cut into florets

300g frozen peas

2 tbsp butter, melted

For the topping:

1.2kg swede, peeled and diced into small cubes

1.2kg sweet potatoes, peeled and diced into small cubes

4 tbsp butter

150ml whole milk

125ml single cream

Sea salt and freshly ground black pepper

METHOD

1: First prepare the mash. Put the swede into a large pan of salted water and bring to the boil. Cook for 15 minutes, then add the sweet potato and cook for a further 15 minutes or until both veg are tender. Drain in a colander, then return to the pan and mash until smooth. Add the butter, milk and cream, mix well and season with salt and pepper to taste. Set aside.

2: While the veg are cooking, preheat the oven to 220°C/Fan 200°C/Gas 7. Heat the oil in a large pan over a high heat. Add the onions and cook, stirring often, for 5 minutes to soften. Toss in the carrots and cook for 5 minutes. Add the garlic and ginger and cook for 2–3 minutes. Sprinkle in the curry powder and stir for 1 minute, then add the bouillon powder, tinned tomatoes, lentils and water. Bring to a simmer and cook for 15–20 minutes or until reduced slightly.

3: Meanwhile, blitz the broccoli in a food processor until finely chopped. Add to the lentil mixture along with the peas and stir to combine. Transfer to a large roasting tray, about 38 x 27cm and 8cm deep. Spoon the mash on top and brush with butter.

4: Bake for 20 minutes, then turn the grill on to high and cook for a further 5–7 minutes until golden brown on top.

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INGREDIENTS

SERVES: 10

2 tbsp olive oil

2 onions, diced

4 carrots, peeled and diced

4 garlic cloves, finely chopped

5cm piece of fresh ginger, finely grated

3 tbsp medium Madras curry powder

2 x 250g packs cooked Puy lentils

2 tbsp Swiss vegetable bouillon powder

2 x 400g tins chopped tomatoes

2 x 400g tins brown lentils, drained

700ml water

1 large head of broccoli, cut into florets

300g frozen peas

2 tbsp butter, melted

For the topping:

1.2kg swede, peeled and diced into small cubes

1.2kg sweet potatoes, peeled and diced into small cubes

4 tbsp butter

150ml whole milk

125ml single cream

Sea salt and freshly ground black pepper

METHOD

1: First prepare the mash. Put the swede into a large pan of salted water and bring to the boil. Cook for 15 minutes, then add the sweet potato and cook for a further 15 minutes or until both veg are tender. Drain in a colander, then return to the pan and mash until smooth. Add the butter, milk and cream, mix well and season with salt and pepper to taste. Set aside.

2: While the veg are cooking, preheat the oven to 220°C/Fan 200°C/Gas 7. Heat the oil in a large pan over a high heat. Add the onions and cook, stirring often, for 5 minutes to soften. Toss in the carrots and cook for 5 minutes. Add the garlic and ginger and cook for 2–3 minutes. Sprinkle in the curry powder and stir for 1 minute, then add the bouillon powder, tinned tomatoes, lentils and water. Bring to a simmer and cook for 15–20 minutes or until reduced slightly.

3: Meanwhile, blitz the broccoli in a food processor until finely chopped. Add to the lentil mixture along with the peas and stir to combine. Transfer to a large roasting tray, about 38 x 27cm and 8cm deep. Spoon the mash on top and brush with butter.

4: Bake for 20 minutes, then turn the grill on to high and cook for a further 5–7 minutes until golden brown on top.

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TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

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