Dinner

Gardener’s Pie

Step 1 of 5

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

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

1 tbsp tablespoon olive oil
1 large onion, peeled, diced
1 celery stick, diced
2 carrots, peeled, diced
1 large garlic clove, peeled, minced
17oz meat free mince
2 tablespoons tomato purée
1 tbsp umami paste
1 (400g) can chopped tomatoes
8oz ready cooked Puy lentils
14fl. oz vegetable stock
1 tsp mixed herbs
½ tsp ground black pepper
2 (14oz) cans butterbeans, drained
4 tbsp milk
5oz cheddar cheese

Step 2 of 5

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

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

1 tbsp tablespoon olive oil
1 large onion, peeled, diced
1 celery stick, diced
2 carrots, peeled, diced
1 large garlic clove, peeled, minced
17oz meat free mince
2 tablespoons tomato purée
1 tbsp umami paste
1 (400g) can chopped tomatoes
8oz ready cooked Puy lentils
14fl. oz vegetable stock
1 tsp mixed herbs
½ tsp ground black pepper
2 (14oz) cans butterbeans, drained
4 tbsp milk
5oz cheddar cheese

Step 3 of 5

Meanwhile, in a medium bowl add butterbeans and milk. Using an immersion blender, purée the beans and milk together until smooth

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

1 tbsp tablespoon olive oil
1 large onion, peeled, diced
1 celery stick, diced
2 carrots, peeled, diced
1 large garlic clove, peeled, minced
17oz meat free mince
2 tablespoons tomato purée
1 tbsp umami paste
1 (400g) can chopped tomatoes
8oz ready cooked Puy lentils
14fl. oz vegetable stock
1 tsp mixed herbs
½ tsp ground black pepper
2 (14oz) cans butterbeans, drained
4 tbsp milk
5oz cheddar cheese

Step 4 of 5

When the pie mixture is done simmering, evenly top with butterbean mash, then sprinkle with cheddar cheese

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

1 tbsp tablespoon olive oil
1 large onion, peeled, diced
1 celery stick, diced
2 carrots, peeled, diced
1 large garlic clove, peeled, minced
17oz meat free mince
2 tablespoons tomato purée
1 tbsp umami paste
1 (400g) can chopped tomatoes
8oz ready cooked Puy lentils
14fl. oz vegetable stock
1 tsp mixed herbs
½ tsp ground black pepper
2 (14oz) cans butterbeans, drained
4 tbsp milk
5oz cheddar cheese

Step 5 of 5

Serve hot with green vegetables

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

1 tbsp tablespoon olive oil
1 large onion, peeled, diced
1 celery stick, diced
2 carrots, peeled, diced
1 large garlic clove, peeled, minced
17oz meat free mince
2 tablespoons tomato purée
1 tbsp umami paste
1 (400g) can chopped tomatoes
8oz ready cooked Puy lentils
14fl. oz vegetable stock
1 tsp mixed herbs
½ tsp ground black pepper
2 (14oz) cans butterbeans, drained
4 tbsp milk
5oz cheddar cheese

Compatible with

Ninja Foodi Zerostick Frying Pan

Ninja Foodi Zerostick Sauté Pan

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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