Serves
8
Veggie Shepherds Pie
A great alternative to the meat version, full of lentils and flavour.
Ingredients
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 sticks celery, finely chopped
- 1 large carrot, peeled & chopped
- 2 cloves garlic, finely chopped
- 200g courgette, chopped
- 400g pumpkin or squash, peeled and chopped into small cubes
- 1 tbsp freshly chopped rosemary
- 2 cans chopped tomatoes
- 400ml vegetable stock
- 120g red split lentils
- 1 tbsp apple cider vinegar
- 1 tbsp gluten-free Worcestershire sauce
- 1 can brown lentils, rinsed, drained
- 1.3kg white potatoes, peeled, chopped
- 3 tbsp butter
- 60ml milk
- 60g grated cheese
Directions
- Preheat oven to 200°C.
- In a large pan, add the oil, onion, celery, carrot, and garlic and cook on high heat for 5 minutes, stirring frequently.
- Add the courgette, pumpkin and rosemary and give it a good mix around and then add the chopped tomatoes, stock, red lentils, cider vinegar and Worcestershire sauce. Mix thoroughly and bring to a boil.
- Once boiling, reduce heat and simmer for 10-15 minutes or until the pumpkin is cooked and soft.
- Meanwhile, boil the potatoes in a pan of boiling water with a little salt for 10 minutes or until a knife easily cuts through. Drain and mash with the butter, adding milk until nice and fluffy. Mix in the cheese until the cheese has softened and mixes in.
- Using a large roasting dish, place the vegetable mix and then top with the mashed potato. Use a fork to flatten and spread the mash around, creating long lines with the fork.
- Place in the oven for 20 minutes or until the mash has a golden glow.
- Kcal: 404
- Protein: 15g
- Fat: 12g
- Carbs: 53g
- Fibre: 13g
