Vegetarian Shepherd’s Pie

Ingredients

• 300 g starchy potatoes
• 2 carrots
• 2 onions
• 280 g chickpeas (canned, drained weight)
• 1 stalk leek
• 100 g peas (frozen)
• 2 tbsp olive oil
• 1 tbsp spelt flour type 630
• 250 ml vegetable broth
• Salt
• Pepper
• 75 ml milk (1.5% fat)
• a pinch nutmeg
• 2 tbsp chopped parsley
• 50 g grated cheddar

Instructions

1. 1.

   Peel, wash, and boil the potatoes in salted water over medium heat for about 20-25 minutes until tender.

2. 2.

   Meanwhile, peel and dice the carrots; peel and finely dice the onions. Drain and rinse the chickpeas, then let them drain. Wash, trim, and chop the leek. Thaw the peas.

3. 3.

   Heat oil in a pan and sauté the onions over high heat for about 2 minutes until translucent. Add the carrots and leek, cooking for 1 minute more. Sprinkle with flour and stir in the broth. Mix in the peas and chickpeas, seasoning with salt and pepper.