Puy lentil shepherd's pie
Chef:
First 1000 Days
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
