Annabel Karmel's vegetarian mini shepherd’s pies
You won't miss the meat in these individual shepherd's pies, a delicious comfort food which the whole family can enjoy. You can really pack the veggies in here: butternut squash, tomatoes, the lot
- 1tbsp olive oil
- 1 carrotpeeled and diced
- 150g butternut squashpeeled and diced
- 1 clove of garlic
- 1tbsp balsamic vinegar
- 50g green lentilsrinsed
- 400g tinned chopped tomatoes
- 2tbsp tomato purée
- 1tbsp sundried tomato purée
- 1tsp sugar
- 200ml vegetable stock
For the topping
- 500g potatoespeeled and cut into chunks
- 5tbsp milk
- 15g butter
- 100g cheddar cheesegrated
Method
step 1
Preheat the oven to 200°C/gas mark 6. Heat the oil in a large pan and sauté the vegetables for 10 minutes.
step 2
Add the garlic and balsamic vinegar and cook for 1 minute, then add the remaining ingredients and bring to the boil and simmer for 30 to 40 minutes until the lentils and vegetables are soft and the sauce is thick.
step 3
Meanwhile, boil the potatoes in salted water for 20 minutes or until tender. Drain and mash with milk and butter, then stir in most of the cheddar.
step 4
Divide the sauce between four buttered ramekins, top with mash and sprinkle on the remaining cheese.
step 5
Bake for 20 minutes in the preheated oven and serve.