Foodee

Vegetarian Shepherds Pie with Sweet Potato Mash

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1 tblspn of oil
1 leek
trimmed and finely chopped
2 carrots
150 g (5.1
1 large garlic clove
3 fresh sage leaves
3 springs fresh thyme leaves
400 g tin
400 g tin of chopped tomatoes
300 ml. (10 fl.oz) veggie stock
250 ml. (9 fl.oz) red wine
1 tbls Worcestershire sauce
1 tbls soy sauce
1 tsp chilli flakes
1 tsp sugar
2 sweet potatoes
2 oz. total
2 floury potatoes
500 g in total
1/2 small cauliflower
knob of unsalted butter
salt and black pepper
1 tbls grated parmesan
1. heat the oil in a frying pan over med. heat and add the leeks and fry for 4
2. Add the carrots, mushrooms and garlic and continue to cook, stirring
3. Add the chopped sage and thyme and lentils, tomatoes, stock and red wine
5. Add the sweet potato chunks to a pan of boiling water and boil for approx. 8
10 mins Add the cauliflower and continue to boil until the veggies are tender.
7. Stir in the Worc. and Soy sauces, chilli and sugar
1 or 2 mins adding a little water if the mix is too dry.