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Vegetarian shepherd's pie

Sandhya's Kitchen
  • minutes
  • Serves 6

INGREDIENTS

1 can

cooked green lentils or, Cooked

1 tbsp

Coriander

2

Garlic cloves

2 tsp

Herbs, Mixed

1

Onion, Large

2 tbsp

Parsley

900 g

Potatoes

2

Sprigs Rosemary

1 can

Tomatoes

250 milliliters

Vegetable stock

2 tsp

Lemon juice

2 tbsp

Worcester sauce

1

Salt & pepper

2 tsp

Olive oil

60 g

Butter, Unsalted

125 g

Cheddar cheese

20 1/2 cups

Mixed vegetables