Vegan Bolognese/Shepherd’s Pie

One of the lovely things about this recipe is that the consistency of the ‘mince’ is just like minced beef, so for those who are not keen vegetarians it’s a great way to encourage eating more vegetables & protein rich lentils and less red meat. Its has become a family favourite weekday supper.

ULTRA HEALTHY VEGGIE BOLOGNESE

RECIPE

INGREDIENTS:
2 x red onions peeled & finely chopped.
2 x garlic cloves peeled & crushed.
3 x courgettes diced into 2cm cubes.
1 x red pepper, deseeded & chopped into 2cm junks.
1 x green pepper deseeded & chopped into 2cm junks.
1 x 625g punnet mushrooms (I used a mix of chestnut & normal).
1 x pack Merchant Gourmet Puy lentils.
1 x 400g tin green lentil.
2 x 400g tins chopped tomatoes.
1 x 500g passata.
2 x tsp dried oregano.
1 x vegetable stock cube.
salt & black pepper for seasoning.

If making shepherd’s pie add:
1kg potatoes peeled, (for lower calorie options try: mashed cauliflower or carrots or swede or butternut squash) cooked and mashed

UTENSILS:
Chopping board
Sharp knife
Vegetable peeler
Large hob friendly casserole dish or pan

METHOD:
1. Pre-heat the oven to 220degrees/fan2000/Gas7.
2. If making into Shepherd’s pie: Peel, cube and boil the potatoes until at mashing consistency.
3. Place the onions and garlic in your casserole or large pan with a tablespoon or two of water and gently cook on there hob until softened (add more water if necessary) c.10 minutes.
4. Add all the other ingredients and stir together.
5. Bring to the boil stirring continuously and then allow to simmer either on the hob or in the oven for 15 minutes.
6. If making Shepherd’s pie, evenly place the mashed potato over the top of you ‘mince’ mixture and place in the oven for 20 minutes or until the top is crispy.

SERVING SUGGESTIONS

1. With courgette or cauliflower rice or butternut squash spiralised

2. With pasta & grated cheddar

3. With a wholegrain – such as Freeka or Wild & Brown rice or Buckwheat

4. I love it with steamed broccoli or or a hearty green salad