-
Preheat the oven to 180°C.
-
To make the filling, add the oil, onion and garlic to large oven-safe frypan over high heat. Sauté for 2 min or until softened. Scoop out half the mixture and save it for the topping.
-
Add the herbs, carrots and capsicum to the frypan and sauté for 5 mins.
-
Add the canned tomatoes and reduce the heat to medium then simmer for 15-20 min or until the vegetables are tender. Add stock/water if it's evaporating too much.
-
To make the mac and cheese filling, into a pot of oiling salted water, add the pasta and cook as per packer directions. Drain and set aside.
-
Boil the potatoes and carrot in the pot for 15 min or until extremely soft. Drain.
-
Add the cooked potatoes, carrot, milk, cheese, nutritional yeast and reserved onion/garlic mixture to a stand blender to create a sauce. Blend until very smooth and season with salt and pepper.
-
Mix together the macaroni and sauce in a large bowl. Set aside.
-
To assemble the shepherds pie, add the drained lentils and green peas to the filling and mix through. It should be like a watery stew.
10.
-
Scoop the mac and cheese on top and flatten and place in the oven to bake for 10-15 minutes or until the top is golden brown and the filling is bubbling.
-
Serve and enjoy with family and friends.
