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Spiced veggie shepherd’s pie
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1 tbsp butter
1 onion, finely chopped
350g essential Waitrose Cauliflower, broken into small florets
28g pack coriander, stalks finely chopped, leaves roughly chopped
400g can essential Waitrose Lentils, drained
350g jar Waitrose Half-Fat Jalfrezi or Biryani Sauce
700g pack frozen essential Waitrose Mashed Potato
1 essential Waitrose Free Range Egg, beaten
1. Melt the butter in a large frying pan. Add the onion and cauliflower plus the coriander stalks. Season, then cover and cook over a medium heat for 10 minutes until softened and golden.
2. Stir the lentils, curry sauce and half a jar of water into the pan. Simmer for 10 minutes or until the cauliflower is tender and the sauce rich and thick, but not dry. Fold in half of the coriander leaves, then spoon into a medium baking dish. Heat the grill to high.
3. Cook the mash according to pack instructions. Stir in the remaining coriander and 2 tbsp of the egg. Season, then spread evenly on top of the lentil base. Brush with the rest of the egg, then grill for 5-10 minutes, until golden.
Typical values per serving:
This recipe was first published in November 2017.