Lentil Shepherd's Pie
with creamy mash topping
Lentils replace lamb in this shepherd's pie for a veggie-friendly take on a classic recipe. The creamy potato topping is another delicious addition to this healthy, hearty dish.
The quantities provided above are averages only.
Ingredients
1 pack(s)
Lentils
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Carrot
½ sachet(s)
Italian Herbs
2 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)
3 unit(s)
Potatoes
2 unit(s)
Tomato
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Milk (Optional)
to taste
Water
to taste
Butter (Optional)
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
- Peel the potato and chop into 2cm chunks. Boil until fork tender, 15-20 mins.
- Once cooked, drain and return to the pot off the heat.
- Add a knob of butter if you like and a little water or milk.
- Mash until smooth then season with salt and pepper. Cover to keep warm.
TIP: If you're in a hurry you can boil the water in your kettle.
- 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, fry the carrot for 2-3 mins, then stir in the lentils.
- Add the chopped tomatoes, Worcester sauce and half the Italian herbs (double for 4p) to the pan.
- Simmer for 5-7 mins, until the sauce has thickened slightly.
- Season with salt, pepper and sugar to taste.
- Spoon the lentils into an oven dish (around 23cm x 15cm is ideal for 2p).
- Carefully layer the potato mash over the filling. Use the back of a spoon to smooth it out.
- Top with a scattering of almonds.
- When the oven is hot, pop onto the top shelf to bake for 10-12 mins.
TIP: Leave to rest for 5 mins before serving.
- Meanwhile, chop the tomatoes into 2cm pieces.
- Toss the tomatoes and salad leaves with a drizzle of oil.
- Season to taste with salt and pepper.
- Dish up a hearty helping of lentil shepherd's pie.
- Serve the salad alongside with a drizzle of balsamic glaze.
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