Puy lentil shepherd's pie

Puy lentil shepherd's pie

1 tbsp of rapeseed oil

1 onion, finely chopped

2 sticks of celery, finely chopped

3 carrots, peeled and diced

1 garlic clove, crushed

1 tbsp of tomato purée

Large pinch of sugar

400g tin of chopped tomatoes

Bay leaf

1 tsp of paprika

200g of puy lentils

500ml of vegetable stock

Mash:

800g of sweet potato, peeled

and cut into large chunks

Freshly grated nutmeg

1 tbsp grated parmesan

Handful of fresh chives

Heat the oil in a saucepan and gently cook the onion, celery, carrots and garlic until they soften.

Add the tomatoes, tomato purée, sugar, bay leaf, paprika, lentils andstock, stir and simmer gently for 20 to 25 minutes. You may need to add more water as lentils soak up a lot of liquid.

Don’t add salt until after cookingas it will toughen the lentils.

Meanwhile, simmer the sweetpotato chunks in salted water forapprox. 15 minutes, until soft.

Drain the sweet potatoes and mash with parmesan, nutmeg, chives andpepper.

Add salt (optional) and pepper to the lentils and spoon into a largepie dish (approx. 28 x 20 x 5cm).

Spoon the mash over the top and use a fork to smooth over.

Bake in the oven for 20 minutes at Gas 4/ 180°C, allow to cool a little before serving

Serves
4

Main ingredients
Dairy, Vegetables, Lentils

Recipe Type
Dinner, Easy, Family Dinners, Healthy, Quick Meals, One Pot, Pies, Vegetarian

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty
Easy

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