Veggie-Charged Shepherd's Pie - IQS Recipes

Ingredients

• 1 tablespoon extra virgin olive oil.
• 1 small (100g) fennel, bulk and fronds diced.
• 1/4 cup coriander, stems and leaves finely chopped.
• 2 garlic cloves, minced.
• 1 medium (150g) carrot, diced.
• 1 cup baby spinach leaves.
• 2 sprigs rosemary, leaves picked and finely chopped.
• 1 teaspoon chilli flakes, dried.
• 1 tablespoon tomato paste.
• 1 cup vegetable stock.
• 1/4 cup frozen peas.
• 1/2 cup Cooked Lentils.
• 1/4 small (150g) head cauliflower, roughly chopped.
• 1 large (200g) white potato, diced.
• 20 g butter.
• 50 g Cheddar cheese, grated.
• 100 g green beans, ends trimmed.
• 1/2 lemon, juice and zest.
• 1/2 teaspoon extra virgin olive oil.