Lentil Vegetable Shepherd’s Pie

Preparation

• Peel potatoes and cut into chunks, place them into the steamer dish and set them aside.
• Chop 1 onion into quarters and place with the garlic into the TC ProM2.0 bowl, chop for 5 seconds, speed 6.
• Add 1 tbsp olive oil and cook for 3 minutes, 120C, speed 2.
• Roughly peel and chop carrot, zucchini, and celery. Add to the mixing bowl and blend for 4 seconds, speed 4.
• Cook for 3 minutes, 120C, speed 2. Add vegetable stock, soup, 1/2 soup tin of water, red wine, and red lentils. Place steamer in place and cook for 20 minutes, 120C, reverse speed 2 (allowing vegetables to steam).
• Preheat oven to 180C. Add mixed vegetables to the mixing bowl, replace steamer and continue to cook for 5 minutes, 120C, reverse speed 2.
• Once finished, remove potatoes and set them aside (if they need further cooking, cook 5 minutes longer).
• Remove the mixing bowl and place the contents into an oven-proof dish.
• Rinse the bowl and add the butterfly tool. Add the potatoes, butter, milk and mix for 30 seconds, speed 4.
• Add potatoes on top of the filling in your dish. Sprinkle with grated cheese if you wish.
• Bake for 20 minutes at 180C.
• Let stand for 10 minutes before serving. Serve with a side salad or steamed vegetables.
• Make it dairy-free and use any nondairy milk and vegan cheese or omit the cheese altogether. Consider adding mushrooms with the lentils for a meatier texture.