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INDIAN FUSION VEGETARIAN SHEPHERDS PIE

Servings: 4 to 6

Servings: 4 - 6
Ingredients
  • covered in a layer of buttery mash and cheese went down very well! Sharing at Maria Bravo's request.
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  • subheading: This makes enough for 2 meals for my family of 5. I will freeze half the lentil mix for another time:
  • Veg & Lentils
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  • 1 tbsp oil and 1 tsp butter
  • 3 medium onions, finely diced
  • 1 celery stick , finely diced
  • 3 carrots, finely diced
  • Handful of button mushrooms finely diced
  • 1 400g tin of chopped tomatoes
  • 1 vegetarian stock cube
  • 4 tbsp sun dried tomato pesto
  • 2 tbsp puréed ginger
  • 2 tbsp puréed garlic
  • 2 tbsp cumin seeds
  • 1 tbsp chilli flakes (or to taste)
  • 1 tsp turmeric
  • 1.5 tsp Garam masala
  • 1 tsp ground corriander
  • 1 tin full of brown lentils (used the empty tomatoes tin) rinsed
  • 3 tins water
  • Salt to taste
  • 2 tbsp chopped fresh corriander
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  • Buttery Mashed potatoes (made on the hob)
  • Mature cheddar cheese to top
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  • subheading: Method:
  • 1. Put IP on sauté mode, allow to heat up then add oil& butter, onions, carrots, celery. Cook till onions are softened and then add cumin, chilli flakes, ginger and garlic. Cook for a few minutes and then add all other ingredients, except fresh coriander.
  •  
  • Turn IP off and change to Manual. Set for 18 minutes. If it's watery, you can switch to sauté to allow excess liquid to evaporate.  QR then add fresh corriander.
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  • Place the lentil mix in your serving dish and top with seasoned buttery mashed potatoes and mature cheddar cheese.
  •  
  • Grill till the cheese has melted and browned.
Steps
 

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