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Crisp mornings and clear days are bringing the best of early Winter.
Fresh leafy greens, bountiful root vegetables and brassicas.
Crisp mornings and clear days are bringing the best of early Winter. Fresh leafy greens, bountiful root vegetables and brassicas.
Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

coconut oil, for frying
1 onion, diced
2 carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, crushed
1 tsp chilli flakes, plus 2 pinches
1 tsp ground cumin
1 tbsp garam masala, plus 1 pinch
1 tbsp tomato purée
200g green lentils
1 bay leaf
600ml vegetable stock
a bunch coriander, chopped
4 parsnips, peeled and quartered lengthwise
4 (about 600g) floury potatoes, peeled and chopped

Heat 2 tsp coconut oil in a large pan and fry the onion, carrots and celery with a pinch of salt for 5 minutes, until tender. Add the garlic, chilli, cumin and garam masala, and fry for another 2 minutes.

Stir in the tomato purée, green lentils, bay leaf and lots of seasoning. Add the stock, bring to a simmer and cover with a lid. Cook for 15-20 minutes, until the lentils are tender but not mushy. Add a splash of water if the lentils are sticking. Stir in the coriander, and a pinch more chilli flakes if you like.

Heat the oven to 180C/fan 160C/gas. Trim and discard the woody middles from the parsnips and roughly chop the rest. Cook the potatoes and parsnips in boiling salted water for 10-15 minutes, until both are tender when pierced with a knife. Drain, leave to steam dry for a minute, then mash well.

Add a pinch of garam masala, a pinch of chilli flakes and 1 tsp coconut oil, mix well, then season. Put the lentils into an ovenproof baking dish, cover with the mash, smoothing over with a fork. Bake for 25-30 minutes until bubbling and the top is lightly golden. Scatter over more coriander to serve, if you like.

from: www.olivemagazine.com
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