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DifficultyBeginner

Yields6 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 1 tbsp Extra virgin olive oil
 1 Brown onion, chopped
 2 Celery stalks, trimmed, thickly sliced
 1 Carrot, chopped
 2 Zucchini, chopped
 500 g Pumpkin, peeled, chopped
 800 g Fresh diced tomatoes (Canned is also fine)
 1 tbsp Apple cider vinegar
 1 tbsp Soy sauce
 1 ¾ cups Vegetable liquid stock
 400 g Can brown lentils, drained, rinsed
 400 g Can black beans, drained, rinsed
 1.30 kg White potatoes, peeled, chopped
 2 Garlic cloves, chopped
 ½ Cup milk
 80 g Butter, chopped, softened
 ½ cup Grated Tasty Cheese
 1 Bunch fresh dill, to serve

1

Preheat oven to 200C. Grease 2.2-litre-capacity baking dish.

2

Heat oil in a large saucepan over medium-high heat. Add onion, celery and carrot. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add zucchini, and pumpkin. Stir to combine. Add tomatoes, stock, apple cider vinegar and soy sauce. Bring to a simmer. Reduce heat to medium. Simmer, uncovered, for 10 minutes or until vegetables are tender. Stir in brown lentils and black beans. Season with salt and pepper.

3

Meanwhile, place potato and garlic in a medium saucepan. Cover with cold water. Bring to the boil. Boil for 10 to 12 minutes or until tender. Drain. Return to saucepan. Add milk and 60g butter. Mash until smooth. Add cheese. Stir until melted. Season with salt and pepper.

4

Transfer lentil mixture to prepared dish. Top with mash. Dot with remaining 20g butter. Bake for 20 minutes or until mash is golden. Serve sprinkled with dill.

Ingredients

 1 tbsp Extra virgin olive oil
 1 Brown onion, chopped
 2 Celery stalks, trimmed, thickly sliced
 1 Carrot, chopped
 2 Zucchini, chopped
 500 g Pumpkin, peeled, chopped
 800 g Fresh diced tomatoes (Canned is also fine)
 1 tbsp Apple cider vinegar
 1 tbsp Soy sauce
 1 ¾ cups Vegetable liquid stock
 400 g Can brown lentils, drained, rinsed
 400 g Can black beans, drained, rinsed
 1.30 kg White potatoes, peeled, chopped
 2 Garlic cloves, chopped
 ½ Cup milk
 80 g Butter, chopped, softened
 ½ cup Grated Tasty Cheese
 1 Bunch fresh dill, to serve

Directions

1

Preheat oven to 200C. Grease 2.2-litre-capacity baking dish.

2

Heat oil in a large saucepan over medium-high heat. Add onion, celery and carrot. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add zucchini, and pumpkin. Stir to combine. Add tomatoes, stock, apple cider vinegar and soy sauce. Bring to a simmer. Reduce heat to medium. Simmer, uncovered, for 10 minutes or until vegetables are tender. Stir in brown lentils and black beans. Season with salt and pepper.

3

Meanwhile, place potato and garlic in a medium saucepan. Cover with cold water. Bring to the boil. Boil for 10 to 12 minutes or until tender. Drain. Return to saucepan. Add milk and 60g butter. Mash until smooth. Add cheese. Stir until melted. Season with salt and pepper.

4

Transfer lentil mixture to prepared dish. Top with mash. Dot with remaining 20g butter. Bake for 20 minutes or until mash is golden. Serve sprinkled with dill.

HEARTY VEGETARIAN SHEPHERDS PIE