Veggie shepherd’s pie Recipe | Samsung Food App

Name: Veggie shepherd’s pie Recipe | Samsung Food App
Total time: 90 min
Ingredients: 1 tbsp oil; 1 leek, trimmed, finely chopped; 2 carrots, peeled and finely chopped; 150g/5½oz chestnut mushrooms, roughly chopped; 1 large garlic clove, finely chopped; 3 fresh sage leaves, roughly chopped; 3 fresh thyme sprigs, leaves only, finely chopped; 400g tin green or Puy lentils, drained; 400g tin chopped tomatoes; 200ml/7fl oz vegetable stock; 200ml/7fl oz red wine; 1 tbsp Worcestershire sauce (optional); 1 tbsp soy sauce; 1 tsp chilli flakes (optional); 1 tsp caster sugar (optional); salt and freshly ground black pepper; 2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks; 2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks; ½ small cauliflower, leaves and root removed, separated into florets; knob of unsalted butter; 1 tbsp finely grated Parmesan (optional)

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This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty

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Ingredients

1 tbsp oil
1 leek, trimmed, finely chopped
2 carrots, peeled and finely chopped
150g/5½oz chestnut mushrooms, roughly chopped
1 large garlic clove, finely chopped
3 fresh sage leaves, roughly chopped
3 fresh thyme sprigs, leaves only, finely chopped
400g tin green or Puy lentils, drained
400g tin chopped tomatoes
200ml/7fl oz vegetable stock
200ml/7fl oz red wine
1 tbsp Worcestershire sauce (optional)
1 tbsp soy sauce
1 tsp chilli flakes (optional)
1 tsp caster sugar (optional)
salt and freshly ground black pepper
2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
½ small cauliflower, leaves and root removed, separated into florets
knob of unsalted butter
1 tbsp finely grated Parmesan (optional)