Lentil Shepherd's Pie
Dinner- VG | GF | NF
- Serves 4
- 280 kcals/serving
- 15g Protein
- 1g Fat
- 65g Carb
Lentil Shepherd's Pie
- VG | GF | NF
- Serves 4
Ingredients
240g green lentils, cooked
2 large carrots, diced
1 onion, finely chopped
2 garlic cloves, minced
1 celery stalk, diced
400g canned chopped tomatoes
1 tablespoon tomato purée
1 teaspoon dried thyme
1 teaspoon dried rosemary
600g potatoes, peeled and diced
60ml unsweetened almond milk
Salt and pepper to taste
Fresh parsley, chopped for garnish
Method
Step 1
Preheat the oven to 200°C (400°F).
Step 2
In a large pot, sauté onion, garlic, carrots, and celery until softened.
Step 3
Add cooked lentils, chopped tomatoes, tomato purée, thyme, and rosemary.
Step 4
Simmer for 15-20 minutes until thickened.
Step 5
Meanwhile, boil potatoes in salted water until tender.
Step 6
Drain potatoes and mash with almond milk until smooth.
Step 7
Season lentil mixture with salt and pepper.
Step 8
Transfer lentil mixture to a baking dish.
Step 9
Spread mashed potatoes over the top.
Step 10
Bake for 25-30 minutes until golden and bubbling.
Step 11
Garnish with fresh parsley before serving.