Lentil Shepherd's Pie
with butternut squash topping
Lentils replace lamb in this shepherd's pie for a veggie-friendly take on a classic recipe. The creamy butternut squash topping is another unexpected and delicious twist in this healthy, hearty dish.
Tags:
Egg Free
•Veggie
Allergens:
Soya
•Almonds
•Sulphites
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
1 pack(s)
Lentils
1 unit(s)
Diced Butternut Squash
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Carrot
1 sachet(s)
Italian Herbs
1 sachet(s)
Worcester Sauce
(Contains Soya)
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Milk (Optional)
to taste
Water
Nutrition Values
Energy (kcal)413 kcal
Energy (kJ)1727 kJ
Fat6.71 g
of which saturates0.73 g
Carbohydrate59.03 g
of which sugars39.89 g
Dietary Fiber9.56 g
Protein8.1 g
Cholesterol0 mg
Salt4.83 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Potato Masher
•Colander
•Lid
•Large Pot
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
- When boiling add the butternut squash and cook until fork tender, 15-20 mins.
- Once butternut squash is cooked, drain in a colander. Return to the pot, off the heat.
- Add a knob of butter and a little water or milk (if you have it). Mash until smooth. Season with salt and pepper. Cover to keep warm.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Trim the carrot, then coarsely grate (no need to peel). Drain and rinse the lentils.
- Place a pan over medium-high heat with a drizzle of oil. When hot, add the carrot and fry for 2-3 mins, stirring occasionally.
- Add lentils, chopped tomatoes, Italian herbs and Worcester sauce.
- Simmer for 5-7 mins, until the sauce has thickened slightly. Season with salt, pepper and sugar to taste.
3
- Spoon the lentils into an oven dish.
- Carefully layer the mash over the filling, using the back of a spoon to smooth it out.
- Top with the almonds.
- When the oven is hot, pop onto the top shelf and bake for 10-12 mins. Leave the pie to rest for 5 mins before serving.
4
- Toss the salad leaves with a drizzle of oil.
- Season to taste with salt and pepper.
5
- Dish up a hearty helping of lentil shepherd's pie.
- Serve the salad alongside with a drizzle of balsamic cream.
