This is our easy Lentil Shepherd's Pie recipe. It's a perfectly warming vegan dinner recipe idea and works great for lunch the next day. Pair this with a side of greens and you've got yourself a winner!
<item-todo-done>1 tbsp extra virgin olive oil<item-todo-done><item-todo-done>500g floury potatoes<item-todo-done><item-todo-done>100g Brussels sprouts<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tsp Marmite<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>2 small carrots<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>1 x 400g can of plum tomatoes<item-todo-done><item-todo-done>50ml red wine<item-todo-done><item-todo-done>4 sprigs fresh thyme<item-todo-done><item-todo-done>1 x 400g can of green lentils<item-todo-done>
<item-todo-done>200g tenderstem broccoli<item-todo-done>
Preheat oven to 200°C | Baking tray | Small Lasagne Dish | Vegetable peeler | Medium saucepan | Grater | Large frying pan