Vegetarian shepherd’s pie

A hardy vegetarian shepherds pie. I made it up as I went so bear with me….

Fry up some:

5Acre onion and 5Acre garlic

Then  add:

5Acre courgette grated

5Acre carrot grated

Can of drained lentils

Can of diced tomatoes

Chopped mushrooms

A dash of worcestershire sauce and a little ketchup

salt and pepper

Reduce until thickened.

Top with mashed 5Acre potatoes and peas and cheddar cheese and bake until browned. vegetarian sheperds pie

 

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Stuffed courgettes

Scooped out 5Acre courgettes

Scooped out 5Acre courgettes

Stuffed  5Acre courgettes and roasted 5Acre potatoes

Stuffed 5Acre courgettes and roasted 5Acre potatoes

 

Okay, here is something I have made a couple of times before but always differently. Depending on my ingredients in the cupboard. I’m not really sure how a stuffed courgette recipe should go, as I have just made this up. But it tastes good and that’s the main thing!

It’s really easy, as are all my meals…..

Ingredients:

1 very large, or a few smaller  5Acre courgettes (sliced in half long ways, keeping the ends intact)

2 cloves 5Acre garlic (minced or chopped finely)

Half a bunch of parsley (chopped finely)

About 2 cups of bread crumbs (I used freshly crumbed through my mini food processor using leftover stale bread)

Parmesan cheese (grated finely)

A handful of pine nuts

Good squeeze of lemon

olive oil and salt and pepper to taste.

Pre-oven

Pre-oven

 

Firstly I popped on the oven to about 180. Then sliced the courgettes in half length ways and scooped out the centres leaving about half a centimetre walls and leaving the ends intact. Keep the courgette flesh and squeeze out the excess water and put aside.

Dry fry the pine nuts until just golden. Put aside. Fry the breadcrumbs in a tiny bit of oil, when they’re becoming crisper, add the garlic, the courgette flesh (chopped), some salt and pepper and the pine nuts. Turn the heat down or off and add the parsley.

Stuff the courgettes with the mix, squeeze over some lemon juice and drizzle some more olive oil and put in the oven until courgettes are cooked and the tops are brown.

I served the stuffed courgettes with roasted 5Acre potatoes and a crispy salad using 5Acre cucumbers and 5Acre tomatoes. Perfect.