Lentil & Green Pea Shepherd’s Pie

It seemed like a good day for a meatless meal, so after taking stock of supplies, I made this vegetarian version of Cottage Pie (Shepherd’s Pie should technically contain lamb). This made a hearty meal, and with a little tweaking, it could be used in a meat pie.

This is always a great meal for using up any leftovers in the fridge, cutting down on prep time and food waste! (Cooking time indicated is for baking the actual pie as many people use leftovers, when making all ingredients from scratch this will add to the total time.)

Mix in whatever vegetables you have on hand, try using sweet potatoes, top with bread crumbs for a Cumberland Pie, or change the spices to suit your tastes – it’s so versatile – you could even add meat;).

Ingredients

• 3/4 cup dry lentils
• 1/4 cup dry split green peas
• 1 bay leaf
• 4 - 5 potatoes
• 1/4 cup butter
• 1/4 cup milk
• 1 onion
• 2 garlic cloves
• 3 carrots
• 1/2 cup broccoli
• 1/2 of a green pepper
• 1 can of corn (kernels)
• 1/2 cup spinach
• 4 white mushrooms
• 3 celery stalks
• salt, pepper & spices (I used curry, cayenne, greens mix, and coriander)
• 3 tbsps. sriracha sauce
• 3 tbsps. soya sauce
• 1 - 2 tbsp. vegetable soup stock powder
• 1/4 cup all purpose flour
• 1/2 cup cheddar cheese

Method