Photo of Sherpherd's pie with lentils by WW

Sherpherd's pie with lentils

2 - 7
PersonalPoints™ per serving
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

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.

Notes

To make this dish vegan, replace the milk with almond or soy milk.