Vegetable Shepherd'S Pie

10 ingredients
3 steps

Ingredients

  • 1 tbsp oil
  • 1 None leek, trimmed, chopped
  • 2 cloves garlic, minced
  • 1 lb cauliflower florets
  • 2 None carrots, diced
  • 2 (13.5 oz) cans diced tomatoes
  • 2 (13.5 oz) cans lentils, drained, rinsed
  • 4.5 oz frozen peas
  • 3 None red potatoes, peeled, par-boiled
  • 1 oz Parmesan cheese, grated

Directions

  1. 1
    Preheat oven to 400°F.
  2. 2
    Heat oil in a large saucepan. Cook leek and garlic for 3-4 mins, until soft. Add cauliflower and carrots. Cook for 5 mins, until softened. Add tomato and lentils. Bring to a boil then reduce heat to low and simmer for 10 mins, until tender. Add peas and season to taste. Transfer to a large baking dish.
  3. 3
    Grate potatoes then toss with Parmesan. Season. Sprinkle over vegetables and bake for 30 mins, until golden and bubbling. Serve.

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