Spiced Veggie Shepherd's Pie Recipe

Ingredients

500g potatoes
1 swede
400g leeks
A thumb of ginger
3 garlic cloves
A handful of coriander
2 x 400g tins of green lentils
1 tsp garam masala
1 tsp turmeric
2 tbsp korma spice blend
400g tin of chopped tomatoes
50g coconut cream
50g butter
200g mature Cheddar

Prep: 25 mins | Cook: 45 mins

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Method

1. Fill and boil your kettle, then fill a large pan with the hot water. Top up, if needed, and add a pinch of salt. Cover and bring to the boil.

2. Meanwhile, peel and roughly chop the potatoes and the swede, making sure you chop them into equal, bite-sized chunks. When the water is boiling, add the chopped swede and potatoes and simmer for 20 mins till tender when pierced with a fork. Drain well when ready.

3. While the veg simmer, trim the roots and woody greens off the leeks. Rinse out any grit, then finely slice them. Set a deep, large frying pan or a shallow casserole dish on a medium heat and add 1 tbsp oil and the leeks. Season with a pinch of salt and pepper. Pop a lid on the pan and sweat the leeks for 8 mins, stirring occasionally, till tender and glossy.

4. Meanwhile, peel and grate or finely chop the ginger and garlic. Finely chop the coriander stalks. Drain the green lentils and rinse them under cold water.

5. Stir the ginger, garlic and coriander stalks into the veg. Add the garam masala, turmeric and korma spice blend. Cook and stir for 1 min.

6. Tip the lentils into the pan. Add the chopped tomatoes. Crumble in the coconut cream. Half-fill the tin with around 200ml water and pour into the pan. Stir, pop on a lid (or use a baking tray if you don’t have a lid) and bring to the boil, then turn the heat down and simmer for 10 mins, stirring often, till the sauce has thickened.

7. The potatoes and swede should be tender by now, so drain them if you haven’t already. Let them steam dry in the colander for a few mins, then tip back into the pan. Add the butter with a pinch of salt and pepper. Mash. Coarsely grate the cheddar. Stir half into the mash.

8. Preheat your grill to high. Taste the lentil sauce and add a pinch more salt and pepper, or a pinch of sugar, if you think it needs it. If your pan is ovenproof, spoon the mash over the top of the lentil sauce. If not, transfer to an ovenproof dish, then top with the mash. Sprinkle over the remaining cheddar.

9. Slide the pie under the grill for 10-15 mins till browned and bubbling. Let it stand for a few mins. Scatter over the coriander leaves then serve.

10. Get Ahead
You can assemble the pie the day before you want to serve it. Let it cool down, then store in the fridge. Bake it for 40-45 mins at 180°C/Fan 160°C/Gas 4 till golden brown, bubbling and piping hot all the way through.

11. Love Your Leftovers
The pie will keep well in the fridge for up to 3 days. Either leave in the dish or divide between tubs, seal and store. Reheat in the microwave till piping hot, or in the oven if still in the dish. You can also freeze individual portions of the pie in tubs. Defrost completely before reheating.