Happy Easter! To balance out all that chocolate (I suspect!) the supermarkets have all had offers on their fresh veg this past week, so an excellent time to stock up on soup ingredients. And to balance out all that chocolate (I know! ;)) a perfect time for some more veggies-as-main-courses, too. This Veggie Shepherd’s Pie is a perfect healthy and hearty, warming dish with the added benefit of a whole lot of flexibility! Make it all at once, freeze it, or make the sauce separately and add fresh sweet potato when you’re ready to eat. I made this a month ago, eating a single portion of the four. This can feel like a long-to-make meal – it’s not really, but anything with more than one step can be too much effort, right? 😉 Making the sauce – chop carrots and bung stuff into a pan for a while; making the topping – if you dice the sweet potato it cooks in 15 minutes or less; and finally assembling (tip: press the mash on rather than trying to spread it, which moves the base in a messy way) and baking.
The other three portions of the sauce base went into the freezer (in individual portions) so today I could defrost the sauce and use up one of my fresh bag of sweet potatoes (the rest went into a Sweet Potato and Chilli soup – nom!). I both defrosted and heated the base in the microwave, so it was warm under the new mash, and the whole thing only took 20 minutes in the oven, and around 40 minutes total. Had I cooked the whole thing from frozen, it would have taken 40 minutes in the oven, so either approach has benefits. At least this way I didn’t have to find quite as much space in my freezer, and didn’t ‘lose’ a dish in the meantime! I’m sure I could find other uses for that base sauce – it’s very tasty! It’s also a great way to use up carrots, and – as the recipe notes say – the secret to this dish is making sure you leave a little firmness and ‘bite’ in the carrots, rather than letting them cook to mush. The green lentils also add to the heartiness, while just a small amount of red lentils soak up any extra juices. I’d recommend the sweet potato over regular – in fact, I may have to try that more in general, as it is a healthier choice – as it goes so well with the flavours here, adding that bit of sweet to the red wine and herb richness, and the slight tang from the cheese sprinkles.