Lentil Shepherd’s Pie
There are two cook books with useful vegetarian recipes that I think you might be interested in purchasing, especially if you have a slow cooker. The first one is called 125 Vegetarian Slow Cooker Recipes and the second Fresh from the Vegetarian Slow Cooker.
A crock pot isn’t just for meat eaters, in fact there’s a plethora of nutritious, and scrumptious vegetarian dishes waiting to be consumed by your salivating mouth. Most of the dishes require some prep time, but they’re worth it, especially if you’re craving something hearty. Today I made a lentil shepherd’s pie. As you may be aware lentils are a protein superpower food rich with fibre, and they make a lovely meat substitute.
1 onion finely chopped
4 stalks of celery, finely chopped
2 large carrots, peeled and thinly sliced
1 tbsp finely chopped garlic
1 tsp salt
1 tsp of thyme leaves
1/2 tsp pepper
1 can of lentils
4 ripe tomatoes
2 cups of vegetable stock
1 tbsp of vegetable oil
4 potatoes, mashed
1 cup bread crumbs
1/2 cheddar cheese (be as generous as you want with cheese!)
1. In a skillet, heat oil over medium heat and add onions, celery and carrots. Stir until softened, about 7 minutes. Add garlic, salt, thyme and pepper and cook for another minute, stirring often. Add lentils and tomatoes and bring skillet to a boil. Transfer to slow cooker and then stir in the vegetable stock.
2. Toppings: In a bowl, combine mashed potatoes and bread crumbs. Mix well and spread the mixture evenly over the lentil mixture. Sprinkle cheese on top and cook on low for 7 to 8 hours. It should be hot and bubbling by the time it’s ready to serve.