Name: Vegetarian Shepherd’S Pie
Total time: 1 h 10 min
Yield: 4
Ingredients: ¼ cup (60ml) olive oil; 1 medium onion (150g), chopped coarsely; 2 cloves garlic, crushed; 2 tsp fennel seeds; 1 medium carrot (120g), chopped coarsely; 1 trimmed celery stalk (100g), chopped finely; 200g Swiss brown mushrooms, halved; 800g grape tomatoes; 2 tbsp tomato paste; 1 cup (250ml) vegetable stock; 400g can brown lentils, drained, rinsed; 60g baby spinach leaves, trimmed; 1 tbsp fresh thyme leaves, plus extra to serve; 700g Kent pumpkin, unpeeled, cut into 1cm thick wedges; 1½ cups (180g) grated pizza cheese or cheddar; 2 tbsp pepitas

VMG Recipes