A super tasty vegetarian dish that you can convert into Sheppard’s Pie by adding mashed potato and placing under the grill for a few minutes, or by adding courgette pasta or gluten free spaghetti, a vegetarian spag-bol! Yum!

Ingredients: (serves 4)

1 medium onion, diced

1 Tbsp ghee/coconut oil

1 tin brown or green lentils, drained

1 tin red lentils, drained

2 Tbsp tomato paste

1 tin chopped tomato

1 cup grated carrot*

1 cup grated courgette*

1 cup grated mushroom*

1 tsp dried Italian herb mix

Salt & Pepper to taste

*these 3 vegetables can be changed with other veg you have available. In the above picture, I used carrot, mushroom and kale. Other options include grated aubergine, chopped spinach, broccoli, cauliflower, leeks or celery (use a little celery as the flavour comes across really strong). Enjoy experimenting here. Most non-starchy vegetables will work.

Method:

In a frying pan, melt the ghee or coconut oil on a medium heat.

Lightly fry the onion until translucent.

Add all other ingredients.

Mix and let simmer for 10 minutes.

Serve immediately or if making Sheppard’s pie, transfer to an over dish, cover evenly with mash potato and place under grill for 3-5 minutes until light golden brown on top.