Lentil Shepherd’s Pie

This is a meat free version of a traditional shepherd’s pie. Super yummy and full of fibre. Its a great family meal to enjoy with a salad for a meat free Monday!

RECIPE

Ingredients

Serves 4 (DF option, GF option)

1 large yellow onion diced

1 Tbsp extra virgin olive oil

4 stalks celery diced

2 large carrots peeled and diced

2 cloves garlic crushed

2 small zuchinni

1 tsp salt

1/2 tsp dried thyme

1/2 tsp freshly cracked black pepper

1 1/2 cups brown lentils

1 and 1/2 cups of tomato passatta

2 cups vegetable stock

1 cup frozen peas

3 potatoes and 1/4 cauliflower for mash

cheese or nutritional yeast for topping

Instructions

Heat 2 Tbsp of olive oil in a large pan and add the onions and sauté until they've softened. Add the garlic and spices, then carrot and celery and zuchinni and continue to cook until vegetables are slightly tender.

Add the lentils, passatta, and stock. Bring to a boil, then reduce the heat to low and simmer until the lentils are tender.

Meanwhile peel and cook the potatoes and cauliflower until soft and tender

At the end add in the peas to the pan, once lentils are soft.

Finally, spoon the lentil filling into a casserole dish. Top with mashed potato, and some grated cheese or nutritional yeast and bake in a pre-heated oven at 200°C for 20-30 minutes, until the potatoes are golden.

Serve and enjoy