Vegetarian Shepherd’s Pie with Sweet Potato Mash SERVES: 4 Ingredients: 1 tbsp olive oil 1 large onion, halved and sliced 2 large carrots (500g/1lb 2 oz in total), cut into sugar cube size pieces 1 tbsp thyme, chopped 400g (14oz) can of chopped tomatoes 1 vegetable stock cube 410g (14.4oz) can of green lentils 950g (33.5oz) of sweet potatoes, peeled and cut into chunks 20g margarine 80g (3oz) of low fat mature cheddar, grated Recipe Summary In a cold winter’s night there is no reason not to love a shepherd’s pie. The recipe is meat free so our vegetarian members can follow. This version is stuffed with deliciously seasoned lentils and veggies, and topped with a gorgeous, vitamin-packed sweet potato mash. In my opinion it’s even more delicious as the original! If you live alone, I would suggest to cook in bulk and freeze the rest for later use. Method: Heat the olive oil in a frying pan, then fry the sliced onion until golden. Add the carrots and sprinkling the chopped thyme. Pour in 150ml of water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 minutes. Tip in the can of lentils, including the juice. Cover and simmer for another 10 minutes until the carrots still have a bit of bite and the lentils are pulpy. Meanwhile, boil the sweet potatoes for 15 minutes until tender. Drain well then mash with margarine and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top and sprinkle over the cheese and remaining thyme. Heat oven to gas mark 5 (190ºC, electric or 170ºC, fan assisted). Cook for 20 mins until golden and hot all the way through. Nutrition Information Food Group Food item PULSES, NUTS & SEEDS Lentils POTATOES Other (will need to write sweet potato in) EGGS & DAIRY Cheese e.g Cheddar, Brie, Edam OILS AND FATS Olive oil and Margarine VEGETABLES Carrots VEGETABLES Onions, leeks VEGETABLES Tomatoes VEGETABLES Other (will need to write thyme in) FFQ Information Food Group Food item PULSES Lentils VEGETABLES Other No need to count the vegetable stock cube This recipe is sent in by Mrs Joy De Smidt (Member since 2008)
