recipe: week 5 - vegetarian shepherds pie

according to the newsletter "not exactly innovative, but it's a comforting and warming autumnal recipe".
good enough for me.


vegetarian shepherds pie

1 tbsp olive oil
2 tbsp chopped thyme
400g can chopped tomatoes
410g can green lentils
25g butter
2 large carrots, chopped into chunks
200ml red wine
2 vegetable stock cubes
950g sweet potatoes
85g grated cheddar

heat the oil in a frying pan and saute onion until golden. add the carrots and all but a sprinkling of the thyme. pour in the wine, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 minutes. tip in the can of lentils, including their juice, then cover and simmer for another 10 minutes until the carrots still have a bit of bite and the lentils are pulpy. meanwhile, boil the sweet potatoes for 15 minutes until tender, drain well, then mash with the butter and season to taste. pile the lentil mixture into a pie dish, spoon the mash on top, the sprinkle over the cheese and remaining thyme. heat oven to 190c/170c fan/gas 5. cook for 20 minutes.