#MeatlessMonday Recipe: Vegetarian Shepherd's Pie

#MeatlessMonday Recipe: Vegetarian Shepherd's Pie

#MeatlessMonday is a world-wide movement that encourages eating vegetarian on Mondays. Going meatless just once a week is healthier for you, the planet, and your wallet! Try this Vegetarian Shepherd’s Pie and use the hashtag #SWEATmeals to see what other #SWEATMEs are cooking up. You might even be featured on our Instagram account!

Vegetarian Shepherd’s Pie

  • 250g cauliflower (approx. ½ head), roughly chopped
  • 1 medium sweet potato, cubed
  • ½ cup ricotta cheese
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 1 garlic clove, crushed
  • ½ cup cooked green peas
  • 1 cup cooked lentils (tinned, no salt added, or cook ½ cup dried lentils)
  • 1 can (425g) diced or crushed tomatoes
  • 1/3cup grated Parmesan cheese
  • 1 tsp black pepper
  • 1 tsp thyme
  • 2 cups broccoli, chopped

Preheat oven to 350°F. Steam sweet potato and cauliflower until very soft. Transfer to a bowl and mash with ricotta cheese to make a coarse puree (mash to desired texture).

Add chopped onion, carrot, and garlic to a large frying pan on the stove top and cook for 8-10 minutes, stirring until softened and lightly browned. Stir through tomatoes, peas, and drained lentils with 1/4c water. Season with pepper and thyme, then spoon into 32x20cm (or similar) casserole dish. Top with the cauliflower/sweet potato mash and sprinkle Parmesan cheese over the top. Bake 20-30 minutes, until cheese is golden. Steam the broccoli just before serving.