It’s hard to beat a good shepherd’s pie…and this one is full of goodness!
Stacked with hidden veggies, and best made using lentils – vegetarian and vegan friendly – this is a different take on an old classic!
- 2 cloves garlic, crushed
- 1 onion, finely diced
- 1 carrot, sliced
- 1 lebanese eggplant, sliced
- 5 button mushrooms, sliced
- 1 can lentils, or 500g beef/lamb mince
- 1 can crushed tomatoes
- 2 tbs tomato puree
- handful of baby spinach
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chilli flakes
- 4 potatoes, diced
- 1 sprig rosemary
- salt & pepper
- Bring a saucepan/steamer to the boil, and steam potatoes until there is no resistance (test with a fork).
- Pre-heat oven to 180 degrees celcius.
- Meanwhile, bring non-stick pan to a medium heat and sauté garlic and onion for a minute.
- If using mince, add mince to the pan and cook until browned.
- If using lentils, first add carrot, eggplant and mushrooms and sauté with garlic and onion briefly before adding lentils.
- Add crushed tomatoes, tomato puree, cumin, paprika, and chilli flakes.
- Simmer until sauce has thickened slightly.
- Whilst sauce simmers, remove potatoes from steamer and mash in a bowl, add salt & pepper, and a sprinkle of cheese (optional). Set aside.
- Add spinach to the thickened lentil/mince sauce and pour into an oven-proof dish.
- Spread mashed potato over sauce and top with rosemary.
- Cook in oven until the potato browns slightly.
- Serve with steamed broccoli, broccolini, beans or your choice of salad.