Let food be thy medicine


Shepherdless pie

Shepherdless Pie

1 Onion finely chopped

2 Carrots diced

Celery finely diced

500 ml veg stock

Herb pot

2 tsp Thyme

2 tsp Rosemary

1 tsp Marmite

2 tbsp Tomato puree

2 cloves garlic

handful peas

2 tins lentils

Mashed potato to top


Soften onion, garlic, carrots and celery. Once softened add herbs, marmite, tomato puree and lentils. Add 2 tbsp plain flour. At this point if you wish you can add a splash of wine. Add stock and allow to simmer for 20 minutes until thickened. Add peas toward the end. Place in ovenproof dish and leave to cool slightly before topping with mashed potatoes. Pop in oven and cook for 35 – 40 minutes at 180 degrees.