Mains, Vegetarian
Gardener’s Pie
Recipe by Ninja Kitchen
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Cooking method:
Ninja Zerostick Cookware
- Prep Time: 20 mins
- Total time: 1 hour
- Skill Easy
- Serves 6 people
Gardener’s Pie
This delicious twist on shepherd’s pie is packed with vegetables and flavour.
Tip: To make this dish vegan, use plant milk and vegan cheese.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Milk, Dairy
Ingredients
- 1 tbsp tablespoon olive oil
- 1 large onion, peeled, diced
- 1 celery stick, diced
- 2 carrots, peeled, diced
- 1 large garlic clove, peeled, minced
- 500g meat free mince
- 2 tablespoons tomato purée
- 1 tbsp umami paste
- 1 (400g) can chopped tomatoes
- 250g ready cooked Puy lentils
- 400ml vegetable stock
- 1 tsp mixed herbs
- ½ tsp ground black pepper
- 2 (400g) cans butterbeans, drained
- 4 tbsp milk
- 150g cheddar cheese
Cooking mode
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Method
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Step 1
Heat the Ninja Essentials 28cm Frying or 26cm Sauté Pan over medium heat. Add oil and heat for a few minutes. When pan is hot, stir in onion, celery and carrots. Sauté for 10 minutes until soft or lightly browned
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Step 2
Add garlic and meat free mince to the vegetables and sauté for 2 minutes. Stir in the tomato purée, umami paste, tomatoes, Puy lentils, vegetable stock, herbs and ground black pepper. Bring to a boil then cover with a lid and simmer for 15 to 20 minutes
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Step 3
Meanwhile, in a medium bowl add butterbeans and milk. Using an immersion blender, purée the beans and milk together until smooth
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Step 4
When the pie mixture is done simmering, evenly top with butterbean mash, then sprinkle with cheddar cheese
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Step 5
Serve hot with green vegetables
