recipeName: vegan shepherds pie
ingredients: 500g baby potatoes ½ x 30g pack flat leaf parsley, finely chopped 3 tablespoons olive oil 1 onion, finely chopped 2 cups mushrooms (chopped) 2 garlic cloves, finely chopped ¼ teaspoon crushed chillies 250g ready-to-eat puy lentils 400g tin chopped tomatoes 2 tablespoons tomato purée
steps: cook the potatoes in a pan of boiling water for 12-15 mins or until tender. drain and return to the pan. season, then lightly crush with a potato masher or fork. stir in half the parsley. heat 2 tbsp of the oil in a large, deep frying pan over a medium heat. add the onion and cook, stirring regularly, for 2-3 mins. increase the heat to medium-high, add the mushrooms and fry for 7-8 mins, stirring occasionally, until softened. stir in the garlic, crushed chillies, lentils, chopped tomatoes, tomato purée and 250ml water. simmer for 8-10 mins or until the sauce has thickened, then add the remaining parsley. season. preheat the grill to high. tip the lentil and mushroom mix into a baking dish, then spoon over the crushed potatoes. drizzle with the remaining olive oil and grill for 8-10 mins until the potatoes are golden.
NER: baby potatoes leaf parsley olive oil onion mushrooms garlic chillies puy lentils tomatoes tomato purée