Shepherd's pie with lentils
1
Points®
Total time: 1 hr 55 min • Prep: 1 hr 30 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Garlic
1 clove(s), crushed
Tomato paste
1 tbs
Fresh rosemary
1 tsp, chopped
Mushrooms
500 g, button variety, quartered
Carrot(s)
2 medium, diced
Celeriac
200 g, finely chopped
Dry lentils
1 cup(s), (200g)
Vegetable stock
2 cup(s), (500ml)
Ground paprika
1 tsp, mild variety
Fresh flat-leaf parsley
1 tbs, chopped
Potato(es)
800 g, chopped
Skim milk
100 ml
Ground nutmeg
¼ tsp
Cornflour
1 tsp
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 2 minutes. Add tomato paste, rosemary, mushrooms, carrots and celeriac and cook, stirring, for 4 minutes or until softened. Add lentils and stock and stir to combine. Bring to the boil then reduce heat and simmer, covered, for 45 minutes or until lentils are tender. Stir in paprika and parsley. Season with salt and pepper.
2
Preheat oven to 180°C. Cook potatoes in a saucepan of boiling salted water for 20 minutes or until tender. Drain. Mash in a bowl with milk until smooth. Stir in nutmeg and season with salt and pepper.
3
Combine cornflour and 2 tablespoons water in a bowl. Add cornflour mixture to lentil mixture and cook, stirring, for 1-2 minutes or until thickened.
4
Spoon lentil mixture into a 1.5 litre (6-cup) capacity ovenproof dish. Top with mashed potato and bake for 20 minutes or until golden. Serve.
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