Clean Eating Lentil Shepherds Pie

Clean Eating Lentil Shepherds Pie

By The Kitchen Shed Published: September 29, 2017

• Yield: 4-6 Servings
• Prep: 10 mins
• Cook: 40 mins
• Ready In: 50 mins

This is a perfect meal to share with the family on Meat Free Monday and a great way to enjoy some real comfort food but without the meat.

Ingredients

• 1/2 Tablespoon Oil of choice I used Olive Oil
• 1 Onion finely diced
• 1 large Carrot finely diced
• 1 Celery Stalk finely diced
• 100 grams Mushrooms finely diced
• 1 handful Kale finely sliced
• 3 Garlic Cloves minced/finely grated
• 1 Tablespoon Tomato Puree
• 500 ml Vegetable Stock I used Reduced Salt Organic Bouillon
• 1/2 Tablespoon Balsamic Vinegar
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 1 pinch Black Pepper
• 2 tins/cartons Cooked Lentils drained & rinsed
• 800 grams Sweet Potatoes peeled and chopped
• 2 Tablespoons Butter optional
• 1 pinch Sea Salt & Black Pepper to taste
• 1 Tablespoon Chopped Parsely to serve

Instructions

1. Place the oil and diced vegetables into a large saucepan and cook over a low heat for 5 minutes.
2. (Meanwhile, place the sweet potato chunks into another saucepan of boiling water and cook until soft - About 15-20 minutes. Pre heat the oven to 200*C)
3. Once the diced vegetables have softened, add the garlic and tomato puree and stir.
4. Pour in the stock, balsamic vinegar, dried thyme, rosemary and lentils and stir. Bring to the boil.
5. Once bubbling, reduce the heat and simmer gently for 20 minutes, or until the mixture has thickened to your liking.
6. Once everything is cooked, taste the lentil mixture and add any additional seasoning. Drain and mash the sweet potatoes with the butter if using - season to taste.
7. Pour the lentil mixture into your baking dish and top with the mashed sweet potato
8. Place into a preheated oven at 200*C for 15-20 minutes or until slightly crisp on top.
9. Serve with steamed vegetables.

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