scarecrow pie

That book I told you I'm cooking from yesterday, you know the low GI vego cookbook... anyway, last night I cooked vegetarian shepherds pie. Which got the boy wondering "How can it be shepherds pie, because don't the shepherds protect sheep?" I agreed entirely with his questioning & decided that it shall now be called scarecrow pie... because scarecrows protect your veggie patch!
I did truly have a giggle over this.
So here's the recipe, not only is it delicious... it's super good for you too.

Ingredients

• 2 medium potatoes, peeled & cut into chunks
• 300gm sweet potato, peeled & cut into chunks
• 2 tsp mustard seed oil
• salt & pepper
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, peeled & finely chopped
• 1 stick celery, finely chopped
• 1 medium zucchini, finely chopped
• 120gm mushrooms, sliced
• 2 cloves garlic, crushed
• 2 tbsp tomato paste
• 400gm can lentils, rinsed & drained (I use dried lentils, cooking them prior)
• 400gm can chopped tomatoes
• 1 tbsp flatleaf parsley, chopped
• 30gm grated cheddar cheese, optional
• 20gm fresh  breadcrumbs

Method

• Boil the potato & sweet potato together in a medium saucepan for 15 mins, or until soft. Drain, add the mustard seed oil, season & mash until smooth.
• Meanwhile, heat the olive oil in a large, heavy-based saucepan over medium-low heat. Add the onion, carrot & celery & cook, stirring occasionally, for 6-7 mins, or until vegetables are slightly soft. Add the zucchini, mushrooms & garlic & cook for 3-4 mins more. Add the tomato paste & cook for 2 mins. Add the lentils, tomatoes & 60ml water, & stir to combine. Simmer, stirring occasionally, for 10 mins. Stir through chopped parsley.
• Preheat the oven to 180 degrees.
• Spoon the lentil mixture into a 1.5 litre ovenproof dish. Top with the mashed potato & sprinkle with grated cheese & breadcrumbs. Cook until topping is golden & bubbling. Serve immediately.
• Serves 4 - Prep time: 20 mins - Cooking time: 35 mins