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
- 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 tsp dried mixed herbs
- 2 tbsp cornflour
- 3 tbsp soy sauce
- 200 ml tomato passata
- 250 ml vegetable stock
- Salt and freshly ground pepper
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.
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