Vegetarian Shepherd’s Pie | A Family Friendly Vegetarian Meal

• Finely chop the celery, grate the onion, carrot and zucchini and crush the garlic. Set aside until needed.
• Place a large saucepan over a medium/high heat and add the olive oil. Add the grated onion, crushed garlic and chopped celery and cook for 2 - 3 minutes or until the onion begins to turn translucent.
• Add the grated zucchini and carrot to the saucepan. Cook for a further 3 minutes or until the vegetables start to soften.
• Add the crushed tomatoes, water, lentils, tomato paste, vegetable stock paste/cube and a pinch of salt and pepper and gently stir to combine. Bring to a simmer before reducing to a medium heat and cooking for a further 12 - 15 minutes (with no lid on the saucepan) or until the lentils are soft.
• While the lentil mixture is cooking, preheat your oven to 190 degrees - fan forced.
• In the meantime, peel the potatoes and cut into quarters. Place them into a large saucepan which has been half filled with water. Add a pinch of salt and cook for 8 - 10 minutes or until the potatoes are just tender.
• Drain the potatoes and place into a large bowl along with the butter and milk. Mash until smooth.
• Pour the lentil and vegetable mixture into your baking dish.
• Use a spoon to place the mashed potatoes on top of your lentil mixture and use a fork to cover.
• Sprinkle with the grated cheese and place into the oven to bake for 30 - 35 minutes or until the cheese and potato are golden. Let the pie sit for 10 minutes before serving.

Thermomix Instructions

• Peel the potatoes and cut into quarters. Place them into your varoma tray and basket and set aside until needed.
• Cut the brown onion in half and place it into your Thermomix bowl. Add the garlic cloves and mix for 4 seconds, Speed 6.
• Scrape down the sides of your Thermomix bowl and add the zucchini, carrot and celery pieces - which have all been cut into 4cm pieces. Mix for 5 seconds, Speed 6.
• Scrape down the sides of your Thermomix bowl and add the olive oil. Cook for 4 minutes, Varoma temperature, Speed 2.
• Add the crushed tomatoes water, lentils, vegetable stock paste and tomato paste.
• Place the varoma into position and cook for 22 minutes, Varoma temperature, Speed 2, REVERSE.
• In the meantime, preheat your oven and take out a 20cm square baking dish.
• Check your potatoes, if they are not cooked all the way through, cook for a further 3 minutes or until tender.
• Pour the lentil mixture into your baking dish.
• Place the cheese into your Thermomix bowl and mix for 8 seconds, Speed 8 to grate. Transfer to a separate bowl and set aside until needed.
• Without washing the bowl, insert the butterfly attachment and add the cooked potatoes, milk and butter.
• Mix for 30 seconds, Speed 4 before scraping down the sides of your Thermomix bowl and mixing for a further 10 seconds, Speed 4.
• Use a spoon to place the mashed potatoes on top of your lentil mixture and use a fork to cover.
• Sprinkle with the grated cheese and place into the oven to bake for 30 - 35 minutes or until the cheese and potato are golden. Let the pie sit for 10 minutes before serving.