With winter well and truly on the way and cold nights becoming a regular thing it is time to bring out the comfort food. Nothing says comfort food more than a Shepherd’s pie. My version is not only really nourishing and delicious but is a great way of using up an type of veggies you have in your fridge. You can also pack this dish with your favourite beans or legumes and rice of choice. Go crazy and experiment with creative combinations like wild rice and black beans or brown rice and cannellini beans.

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Vegetarian Shepherd's pie
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  1. 700g potatoes
  2. 2 tablespoons extra virgin olive oil
  3. 2 onions
  4. 1 eggplant
  5. 8 button mushrooms
  6. 2 carrots or parsnips
  7. 1 medium sweet potato or 1/4 butternut pumpkin
  8. 2 salt reduced stock cubes
  9. 1/4 teaspoon dried mixed herbs
  10. 1/8 teaspoon garlic granules
  11. 1 cup tomato passata
  12. 2 cups cooked rice of your choice
  13. 2 cups cooked beans of your choice
  14. 4 sprigs of thyme
  1. Boil the washed but unpeeled potatoes until tender.
  2. Finely chop the onions and sauté in 1 tablespoon of extra virgin olive oil, in a large pan, over a medium heat for 5 minutes.
  3. Grate the vegetables using your food processor and add them to the pan with the onions.
  4. Stir over the medium heat for a further 5 minutes.
  5. Crumble in the stock cubes into the pan and then add the mixed herbs, garlic granules, tomato passata, cooked rice and cooked beans and stir for another 5 minutes.
  6. Spoon the veggie mixture into a large baking dish and smooth evenly.
  7. Drain the tender boiled potatoes and mash with 1 tablespoon or extra virgin olive oil and the thyme.
  8. Spoon the mashed potato on top of the veggie mixture and distribute evenly.
  9. Bake in a pre-heated 180degC oven for 20 minutes.
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