Veggie Shepherd Pie With Polenta

• 2 teaspoons olive oil
• 1 brown onion, chopped
• 3 carrots, finely chopped
• 1 red pepper, finely chopped
• 1 teaspoon dried oregano
• 2 garlic cloves, crushed
• 1 teaspoon red pepper flakes
• 400 g diced tomatoes
• 12 cup beef broth
• 13 cup fresh basil
• 100 g spinach, chopped
• 400 g borlotti beans
• 2 cups skim milk
• 34 cup polenta
• 1 teaspoon lemon zest
• 14 cup parmesan cheese, grated

1. 1.
2. Pre-heat oven to 375.
3. 2.
4. Heat olive in saucepan over medium-high.
5. Cook carrots, onion, and red pepper for roughly 5 minutes.
6. Add oregano, garlic and chilli flakes, stir about 2 minutes.
7. 3.
8. Add tomatos and broth, bring to a boil and reduce heat to simmer uncovered for about 15 minutes (until vegetables are cooked through).
9. Add basil, spinach and beans, cook 2 more minutes until spinach wilts.
10. 4.
11. Meanwhile, in a saucepan, bring milk to a boil.
12. Slowly add polenta, stirring constantly.
13. Reduce head to medium-low until thickened.
14. Add lemon zest.
15. 5.
16. Spoon vegetable mixture into ovenproof dishes, top with polenta and sprinkle with parmesan.
17. Grill roughly 5 minutes, until cheese is browned.

olive oil, brown onion, carrots, red pepper, oregano, garlic, red pepper, tomatoes, beef broth, fresh basil, spinach, borlotti beans, milk, polenta, lemon zest, parmesan cheese

Taken from www.food.com/recipe/veggie-shepherd-pie-with-polenta-506044 (may not work)