Gardeners Pie
This delicious twist on shepherd’s pie is packed with vegetables and flavour.
Tip: To make this dish vegan, use plant milk and vegan cheese.
- Contains milk
- Contains Dairy
Ingredients
- 1 tbsp tablespoon olive oil
- 1 large onion, peeled, diced
- 1 celery stick, diced
- 2 carrots, peeled, diced
- 1 large garlic clove, peeled, minced
- 17oz meat free mince
- 2 tablespoons tomato purée
- 1 tbsp umami paste
- 1 (400g) can chopped tomatoes
- 8oz ready cooked Puy lentils
- 14fl. oz vegetable stock
- 1 tsp mixed herbs
- ½ tsp ground black pepper
- 2 (14oz) cans butterbeans, drained
- 4 tbsp milk
- 5oz cheddar cheese
Instructions
Step 1
Heat the Ninja Essentials 28cm Frying or 26cm Sauté Pan over medium heat. Add oil and heat for a few minutes. When pan is hot, stir in onion, celery and carrots. Sauté for 10 minutes until soft or lightly browned
Step 2
Add garlic and meat free mince to the vegetables and sauté for 2 minutes. Stir in the tomato purée, umami paste, tomatoes, Puy lentils, vegetable stock, herbs and ground black pepper. Bring to a boil then cover with a lid and simmer for 15 to 20 minutes
Step 3
Meanwhile, in a medium bowl add butterbeans and milk. Using an immersion blender, purée the beans and milk together until smooth
Step 4
When the pie mixture is done simmering, evenly top with butterbean mash, then sprinkle with cheddar cheese
Step 5
Serve hot with green vegetables