I’ve made variations of a vegetarian shepherd’s pie for a long time now. The kids loved the idea of a shepherd’s pie albeit vegetarian. I have modified the recipe over the years and this version is filling, satisfying and absolutely scrumptious even though I say so myself. I also stopped calling it shepherd’s pie and started calling it grower’s pie to reflect the meatless nature of this pie.
For the filling:
400g tin of lentils
400g tin of beluga lentils
400g tin of kidney beans, drained, rinsed and mashed
Barbecues and salads go hand in hand. Being a vegetarian, I am always experimenting with flavour combinations for protein packed salads that are a bit more than tossing leaves from a bag. This is an interesting and easy salad which works well for school /work lunches.
2 x 400g tins butter beans, drained and rinsed well
2-3 large sticks celery, peeled and sliced at an angle