Green Lentil Shepherd's Pie
This vegan green lentil shepherd’s pie is a comforting and delicious recipe. Topped with a creamy tasting cauliflower mash it's so full of flavour it'll soon become a family favourite!
Servings 6 people
Calories 350kcal
Equipment
Ingredients
- 400 g green lentils
- 500 g white potatoes peeled and chopped
- 500 g cauliflower trimmed and chopped
- Low fat cooking spray
- 1 medium onion diced
- 3 cloves garlic chopped finely
- 1 large carrot diced
- 1 teaspoon dried mixed herbs
- 2 tablespoon cornflour
- 3 tablespoon soy sauce
- 200 ml tomato passata
- 250 ml vegetable stock
- Salt and freshly ground pepper
Instructions
- Cook the green lentils in 1 litre of boiling water for about 30 minutes until softened. Then drain and set aside.
- Whilst lentils are cooking also cook the potatoes and cauliflower by placing them both in a pan of cold water, bring it to the boil and then simmering for about 15 minutes until tender. Then mash and set aside.
- Preheat oven to 180C
- Spray the bottom of a large pan with the cooking spray, heat gently and when the oil starts to bubble sauté the onion, garlic and carrot together for about 5 minutes until softened.
- Stir in the herbs, cornflour, soy sauce, green lentils, tomato passata and vegetable stock and bring the mixture to the boil. Season to taste.
- Pour the lentil mixture into an over proof casserole dish and top with the cauliflower mash using a fork to fluff it up slightly.
- Place the casserole onto a shelf in the middle of the oven and bake for approximately 30 minutes until the potatoes are beginning to turn golden.
- Allow to cool slightly prior to serving.
Nutrition
Calories: 350kcal | Carbohydrates: 67.9g | Protein: 20.6g | Fat: 1.3g | Saturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 61.7mg | Fiber: 12.4g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 78.4mg | Calcium: 70mg | Iron: 6.3mg