Lentils are a great source of protein and fibre as well as an excellent meat substitute. It’s a perfect base for the good ole shepherd's pie. This comforting veggie shepherds pie not only satisfies the taste buds, but it is also a guilt-free meal - 👍 detox!! It’s also #kidfriendly and could even get the meat-eaters loving it 😋.
2 cups / 400 g cooked brown lentils*
1 small onion chopped
1 garlic clove minced
4 -5 mushrooms sliced (about 1/2 cup)
2 carrots peeled and diced*
4 medium potatoes peeled and sliced*
1/2 cup vegetable broth
1/2 cup tomato puree (or chopped tomatoes with their juices) 1 teaspoon olive oil
1 teaspoon mixed dried herbs (or a handful of chopped fresh herbs)
Salt and pepper
Heat a pan over medium heat and add oil. Add onions and sauté until soft, about 3 - 4 minutes. While waiting for the onions to cook, heat a pot of water to boil.
Add your carrots to the water and allow to cook during the rest of the preparation.
Add mushrooms and garlic to onions and sauté for 4 minutes. Add the cooked lentils and mash them just a little bit to give it the right texture.
Slot out the chopped carrots from the hot water and add to the lentil mixture. Place your sliced potatoes in the hot water and cook until tender.
Add vegetable broth, tomato puree, herbs, salt and pepper to the lentil mixture. Simmer for about 15 minutes.
When potatoes are cooked, drain leaving a little of the cooking water to mash together with the potatoes. For a vegan and healthier version, add a drizzle of olive oil, a splash of milk alternative and salt mashing together.
If the lentil mixture is too dry (you want it to have a nice gravy), add more vegetable broth. Layer the lentil mixture in a baking dish and then top with mashed potatoes smoothing it with a fork.
Bake in the oven at 180C / 360F for 20 minutes. Serve with a nice green salad or steamed veggies.
For fast prep, use canned brown lentils and rinse them thoroughly.
You can use a combination of vegetables here like garden green peas or other root vegetables such as parsnips.
Potato skins have a lovely flavour so feel free to leave the skins on if you like them for your mash. Also, the smaller you cut the potatoes, the faster they will cook.
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