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Veggie shepherd’s pie
Fruit and vegetables
1
leek
, trimmed, finely chopped
2
carrots
, peeled and finely chopped
150g/5½oz
chestnut mushrooms
, roughly chopped
1 large
garlic
clove, finely chopped
3 fresh
sage
leaves, roughly chopped
3 fresh
thyme
sprigs, leaves only, finely chopped
1 tsp
chilli
flakes (optional)
2
sweet potatoes
(about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
2
floury potatoes
(about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
½ small
cauliflower
, leaves and root removed, separated into florets
Tins, packets and jars
400g tin green or Puy lentils, drained
400g tin
chopped tomatoes
1 tbsp
Worcestershire sauce
(optional)
Cooking ingredients
1 tbsp
oil
200ml/7fl oz
vegetable stock
1 tbsp
soy sauce
1 tsp
caster sugar
(optional)
salt and freshly ground
black pepper
salt and freshly ground
black pepper
Dairy, eggs and chilled
knob of unsalted
butter
1 tbsp finely grated
Parmesan
(optional)
Other
200ml/7fl oz
red wine
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