Veggie-Charged Shepherd’s Pie

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.

Directions

1. Preheat oven to 1180ºC / 350ºF / Gas Mark 4 and grease a small oven-proof dish.

2. Add olive oil, fennel, coriander stems, garlic, carrots, rosemary and chilli to a low-medium frying pan. Saute for 5 minutes. Add in tomato paste and stock and bring to the boil, then reduce to a simmer for 5 minutes. Add in the peas and Cooked Lentils in the last minute and stir through until peas are defrosted.

3. Meanwhile, bring a medium saucepan of water to the boil, add in the cauliflower and potato and cook for 5 minutes. Drain. Add in butter and mash with a fork until you have a smooth-ish puree.

4. Spoon the pie filling mixture into prepared dish. Spoon over the mashed cauliflower and sprinkle cheese on top. Place in the oven and bake for 20 minutes or until cheese has melted and is golden brown.

5. While the pie is cooling, pour boiling water over green beans and allow them to sit for 2 minutes to blanch. Drain and drizzle with lemon juice and olive oil.

6. Separate the Shepherd's Pie and Lemony Green Beans between a plate for dinner tonight and a container for lunch tomorrow.

Note