Ingredients
-
1 tbsp Olive Oil
-
2 (optional) Onion
-
1 Celery
-
16 oz (450 g) can chopped Tomatoes
-
2 tbsp Tomato Puree
-
2½ cups (625 ml) Vegetable Broth
-
2 Carrots
-
125 g of flat Mushrooms
-
1 Bay Leaf
-
1 cup (185 g) red split Lentils
-
750 g Sweet Potato
-
½ cup (50 g) Cheddar Cheese
Directions
This nutritious and supremely tasty lentil shepherd’s pie is perfect for any night of the week. A great alternative to traditional meat versions that will satisfy even the most ardent carnivores!
Steps
|
1
Done
|
Heat the oil in a large saucepan and sauté the optional onion, celery, mushrooms and carrots for 10 mins until tender on a medium heat. |
|
2
Done
|
Now add in the lentils and stir in the tomatoes, tomato puree, bay leaf and 1 cup of stock and bring to the boil. Immediately reduce heat to a simmer for approximately 30 mins until the lentils are soft and the liquid has thickened. |
|
3
Done
|
Meanwhile, preheat the oven to 220C (430F), then place the sweet potato in a pan of boiling water. Boil until soft for approximately 15 mins. Thoroughly drain and mash the potatoes. |
|
4
Done
|
Now transfer the lentil mixture to a oven proof dish and top with the mashed sweet potato. Sprinkle with cheese and cook in the oven for approximately 20 mins. Serve immediately. |
