Vegetarian Shepherds Pie
Sent in from Anne Kinsman
Coconut, or other, oil for frying
1 onion diced
2 carrots peeled and diced
1 celery stalk diced
2 garlic cloves crushed
2 pinches of chilli flakes
1 teaspoon ground cumin
1 teaspoon garam masala
1 table spoon tomato puree
200g green lentils.
1 bay leaf
600ml vegetable stock
1 bunch of chopped Coriander
4 parsnips peeled and quartered lengthways
600g floury potatoes peeled and chopped.
1. Heat 2 tablespoons of coconut oil in a large pan and fry the onion, carrots, and celery with a pinch of salt for 5 minutes until tender. Add the garlic, chilli, cumin and garam masala and fry for another 2 minutes.
2. Stir in the tomato puree, green lentils, bay leaf and lots of seasoning. Add the stock, bring to a simmer and cover with a lid. Cook for 15 to 20 minutes, until the lentils are tender but not mushy. Add a splash of water if the lentils are sticking. Stir in the coriander and a pinch more of chilli flakes if you like.
3. Heat the oven to 160c.gas 4. Cut the parsnips, discarding the woody middle and chop the rest. Cook the potatoes and parsnips in boiling salted water for 10 to 15 minutes, until both are tender when pierced with a knife. Drain, leave to steam dry for a minute then mash well.
4. Add a pinch of garam Masala, a pinch of chilli flakes and 1 tsp coconut oil, mix well, then Season. Put the lentils into an oven proof baking dish, cover with the mash smoothing over with a fork. Bake for 25 to 30 minutes until bubbling and the top is lightly brown, scatter over more coriander to serve.