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Veggie Shepherd Pie With Polenta

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“Polenta is a great substitute for potatoes and adds a little texture”
READY IN:
25mins
SERVES:
4
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Pre-heat oven to 375.
  2. 2. Heat olive in saucepan over medium-high. Cook carrots, onion, and red pepper for roughly 5 minutes. Add oregano, garlic and chilli flakes, stir about 2 minutes.
  3. 3. Add tomatos and broth, bring to a boil and reduce heat to simmer uncovered for about 15 minutes (until vegetables are cooked through). Add basil, spinach and beans, cook 2 more minutes until spinach wilts.
  4. 4. Meanwhile, in a saucepan, bring milk to a boil. Slowly add polenta, stirring constantly. Reduce head to medium-low until thickened. Add lemon zest.
  5. 5. Spoon vegetable mixture into ovenproof dishes, top with polenta and sprinkle with parmesan. Grill roughly 5 minutes, until cheese is browned.

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