BritishSpiced veggie shepherd's pies

Source: www.sainsburysmagazine.co.uk

Ingredients

Instructions

1. Heat the oil in a deep frying pan, cook the onion, carrot and celery gently for
   10 minutes, until almost softened. Stir in the garlic, coriander, cumin, cinnamon and chilli, and cook for a further 2 -
   3 minutes.
2. Stir in the tomatoes and 400 ml stock. Bring to the boil, reduce the heat and simmer gently for
   15 minutes. Stir in the lentils, tomato paste, if using, and garam masala; simmer for a further
   5 minutes. Season to taste. Stir in the herbs.
3. Meanwhile, put the cumin seeds in a large saucepan, toast over a medium heat for
   2 minutes, then add the carrots, cover with the stock and bring to the boil. Cover with a lid and simmer for
   15 minutes until tender. Drain well through a sieve (to keep the cumin seeds), then return to the pan and mash with the butter. Stir in the herbs, then briefly fold in the feta. Preheat the oven to 180°C/gas 6.
4. Transfer the lentil mixture to 4x 300 ml individual pie/baking dishes (or a 1½ - 2 litre capacity baking dish). Spoon the carrot mash on top of the pies (or pie).
5. Transfer to a baking sheet and bake for
   25-30 minutes until bubbling and golden.

Nutrition

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