Leg Pie (Veggie Shepherd's Pie)

I'm not going to use quantities in this recipe, because it's more of a guideline, anyways. You can just use whatever is in the fridge at the time, but these are the ingredients I usually put in. With the legumes, you can use canned ones, but I don't like to use a whole can of each, so I soak the dried ones for 14 hours before hand, so I only have to use what I need.

Ingredients

Potatoes

Quinoa

Red Lentils

Green Lentils

Kidney Beans

Chickpeas

Zucchini (grated)

Carrot (grated)

Purple Carrot (grated)

Onion

Leek

Canned Crushed Tomatoes

Garlic

...And whatever other veggies are in the fridge that need using.

Basil (HEAPS!)

Oregano (HEAPS!)

Cinnamon

Nutmeg

Gravox

Method

Cook the potatoes and make mash with them. adding lots of milk so it's really creamy makes it easier to spread over the pie.

Cook the quinoa up in water or vegetable stock (2parts water to 1 part quinoa, boil up just like rice) and mix it in with the mashed potatoes.

Dice onion, leek and garlic, saute in a very large pot. Add the Fresh Veggies, then the canned tomatoes, then the legumes, and water if you need to, you don't want it too runny though!

Add Basil, Oregano, Cinnimon and Nutmeg, then simmer until everything is nice and soft.

Thicken with a healthy serving of gravox.

spread mixture out in a cassarole dish, and put the potato on top.

Sprinkle some cheese over it, and put in the oven (180 C) until the cheese goes nice and gold, and the mixture is bubling up the sides of the potato.

The name Leg Pie and recipe framework is from Laura, it's called Leg pie because it's got legumes, and because it's funny, because we don't eat legs... :-)