Lentil Shepherd’s pie is easy to make, comforting and extremely moreish! It’s packed with flavor, nutrients and make delicious meal.
Carrot - 2 medium size peeledand roughly chopped
Onion - 1 small peeled and diced
Peas - 50 gms
Tomatoes 2- medium skinned and diced
Garlic - 2 cloves
Red split Lentils - 200gm rinsed and drained
Sweet Potato - 500 gms peeled and cut into chunks
Vegetable stock - 250gm
Tabasco or Sriracha sauce - 1 tablespoon
Salt - 3/4 teaspoon
Black pepper - 1 teaspoons freshly ground
Dried Parsley - 1 tablespoon
Heat 1/4 teaspoon low fat oil in a pan. Add onion, garlic, peas and carrots. Cook it for 2-3 minutes on medium heat until soften. Add the lentil and stock, bring to the boil and cook for 10 minutes.
Add tomatoes and Sriracha sauce and simmer for 2 minutes until tender. Season to taste and transfer to an ovenproof dish.
Meanwhile cook the sweet potato in large pan of lightly salted boiling water for 10-15 minutes. Drain and mash and season with salt, pepper and dried Parsley. Spread over the lentil mixture and Sprinkle with dried parsley and ground black pepper.
Place in a preheated for 15 minutes or grill for 4-5 minutes in oven. Serve with green vegetables of your choice.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
How useful was this post?
Click on a star to rate it!
Rated 5 based on 1 votes
Be the first to rate this post.