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Lentil Veggie Shepherds Pie

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Ingredients
  

  • 1 small onion, finely chopped
  • 1 tsp minced garlic
  • 2 cups butternut squash, chopped into small pieces
  • 1 can lentils, drained and rinsed
  • 1 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 2 tbsp olive oil
  • 1 tsp finely grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/4 tsp cardamon
  • 1/2 tsp cinnamon
  • 1/2 tsp fennel
  • 1 tsp red pepper flakes
  • 1 tbsp tomato paste
  • 1 can (540 ml/ 19 fl oz) diced tomatoes
  • 1/2 litre gluten free vegetable stock
  • 6 potatoes, peeled, boiled and then mashed.
  • 1 cup shredded cheese (optional topping)

Instructions
 

  • Heat olive oil on low in a medium saucepan.
  • Add the onion, garlic and spices and sauté on low heat stirring occasionally for about 10 minutes.
  • Add butternut squash, carrots and celery and increase heat to medium.
  • Cook for about 10 minutes.
  • Add tomato paste, canned tomatoes, vegetable stock and lentils and cook on medium heat for 15 minutes.
  • Stir.
  • Turn heat to low, cover pan and simmer for an hour.In a medium saucepan filled with water add potatoes, cover and cook until tender.
  • Drain potatoes and mash.
  • Add a Tbsp butter (or vegan “butter) and a bit of milk (or goats milk) to mashed potatoes and mix until smooth.
  • Preheat oven to 350 degrees.
  • Spoon lentil veggie mixture into oven proof dishes about 3/4 full.
  • Top with mashed potatoes and then optional shredded cheese.
  • Place dishes on a cookie sheet and place in the oven and bake for 30 minutes.
  • Remove and serve!
  • Enjoy!
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