Ingredients
Serves: 4 people
Preparation time: 60 min
Shepherd's pie
- 2 tins lentils
- 1 tin tomatoes
- 2 carrots
- 1 onion
- 1 tsp thyme
- 150 ml red wine
- 1 cube veg stock
- 2 tbsp butter
- 100 g cheddar cheese, grated
- 2 sweet potatoes
- 2 potatoes
Avo salad
- 1 avocado
- handful coriander
- 1 pkt green beans
- 3 corn cobs
Dressing
- Dijon mustard
- vinegar
- oil
- honey
- salt and pepper
Preparation method
Shepherd's pie
- Preheat oven to 200 C.
- Peel potatoes, boil until soft and drain.
- Add butter, salt, pepper to potatoes and mash.
- Heat oil in pan, add onions, carrots and thyme. Cook.
- Add wine, tomatoes and stock.
- Add lentils and seasoning.
- Simmer until lentils almost soft.
- Spoon into large dish.
- Add mash on top.
- Top with lots of cheese and bake 15 min.
Avo salad
- Braai corn cobs and cut off kernels.
- Cut avocado into bite-size pieces.
- Cut ends off beans and boil 3 min.
- Chop coriander.
- Toss everything together.
Dressing
- Stir all ingredients together in small bowl.
- Drizzle avocado salad with dressing before serving.