Tesco Food Officialさんのインスタグラム写真 - (Tesco Food OfficialInstagram)「Crunchy on the top, comforting on the inside - look out for this #vegan shepherd’s pie. #WorldVeganMonth Ingredients 500g miniature potatoes ½ x 30g pack flat leaf parsley, finely chopped 3 tbsp olive oil 1 onion, finely chopped 1 x 625g family pack mushrooms (closed cup) 2 garlic cloves, finely chopped ¼ tsp crushed chillies 250g ready-to-eat puy lentils 400g tin chopped tomatoes 2 tbsp tomato purée Method 1. Cook the potatoes in a pan of boiling water for 12-15 mins or until tender. Drain and return to the pan. Season, then lightly crush with a potato masher or fork. Stir in half the parsley. 2. Heat 2 tbsp of the oil in a large, deep frying pan over a medium heat. Add the onion and cook, stirring regularly, for 2-3 mins. Increase the heat to medium-high, add the mushrooms and fry for 7-8 mins, stirring occasionally, until softened. 3. Stir in the garlic, crushed chillies, lentils, chopped tomatoes, tomato purée and 250ml water. Simmer for 8-10 mins or until the sauce has thickened, then add the remaining parsley. Season. Preheat the grill to high. 4. Tip the lentil and mushroom mix into a baking dish, then spoon over the crushed potatoes. Drizzle with the remaining olive oil and grill for 8-10 mins until the potatoes are golden.」11月4日 1時00分