Veggie Shepherd Pie With Polenta
- 1. Pre-heat oven to 375.
- 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. 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. 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. Spoon vegetable mixture into ovenproof dishes, top with polenta and sprinkle with parmesan. Grill roughly 5 minutes, until cheese is browned.