zoom Vegetable shepherd's pie
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    Vegetable shepherd's pie

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    Vegetable shepherd's pie

    • Total time: 40 minutes 40 minutes

    Serves: 4






    250g pulse & grain soup mix
    1 tbsp oil
    1 onion, chopped
    2 sticks celery, diced
    1 vegetable stock cube
    400g can chopped tomatoes
    2 tbsp Worcestershire sauce
    700g King Edward potatoes, cut into chunks
    150ml skimmed milk 






    1. Soak the soup mix in cold water overnight. Drain and rinse.

    2 Heat the oil in a large saucepan and fry the onion and celery for 3-4 minutes. Add the soup mix, stock cube, tomatoes and Worcestershire sauce. Cover and simmer for 30 minutes, stirring occasionally. Place in a heatproof serving dish.

    3. Meanwhile,cookthe potatoes in boiling water for 10-12 minutes or until tender, drain and mash with the milk and seasoning. Spoon on top of the bean mixture and place under a preheated grill for 4-5 minutes until golden. 

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