A Winter warmer for you to try

Slowly I have been increasing our vegetarian meals each week to where we now have three meat meals and three vegetable meals each week.  I really love eating more vegetarian meals and I feel like we have a more balanced diet now. It isn't always well received by everyone but I feel quite strongly about limiting our meat intake in light of recent health issues that my father is experiencing.  Then on Friday I take out of the freezer any leftovers we have and use those giving me the night off through the week and it also means we don't resort to takeaway.

So on Monday night I tried out a new recipe which was very tasty, my oldest also loved it and went back for seconds.  It's a good recipe for using up different vegetables you may have left in the crisper and it was also forgiving of the little altering I did too.  This recipe comes out of the book Martha Goes Green.

Sorta Shepherd's Pie
1 tablespoon oil
1 onion, chopped
2 garlic cloves, minced
½ teaspoon dried chilli flakes
1 small carrot, diced
2 celery stalks, diced
2 teaspoons thyme leaves, chopped
½ head of broccoli, cut into small florets
5 swiss brown mushrooms, diced
1½ cups cooked beans
1½ cooked brown lentils
2 tablespoons tomato paste
1 glass red wine (approx. ½ cup)
1½ cups vegetable stock
5 medium potatoes, quartered
2 tablespoons butter or margarine
½ cup grated cheddar cheese (optional)
salt and pepper to taste

Preheat oven to 180℃.

Heat oil in a large pan over a medium heat.  Add onion, garlic and chilli flakes and cook until onion becomes translucent.  Add carrot, celery and thyme and cook for 5 minutes.  Add broccoli and mushrooms and cook for a further 5 minutes.  Add beans, lentils, red wine, tomato paste and stock and stir through.  Season with salt and pepper and cook uncovered for a further 15-20 minutes until liquid has reduced and sauce has thickened.  Taste for seasoning and adjust if necessary.

Meanwhile place potatoes in a pot and just cover with cold salted water.  Bring to the boil and cook for 10-12 minutes or until potatoes fall from a knife inserted in the centre.  Drain and mash with butter or margarine until smooth.

Pour bean mixture into a large casserole dish and top with mashed potato.  Sprinkle with cheese (if using) and bake for 20-30 minutes or until golden.

Enjoy♥