Lentil shepherd’s pie© Enjoy this all time favourite shepherd's pie recipe with a twist. A rich mix of vegetables and brown lentils in a tasty tomato sauce topped with a crisp mashed potato layer. A great way to warm up a cold winter's night. Main Print this recipe Details Serves: Serves 6Number of ingredients: 11 IngredientsTo prep: 25 Minutes PrepTo cook: 40 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1136kJProtein: 13gFat (total) : 6g- Saturated Fat: <1gCarbohydrate (total): 36g- Sugar: 8gFibre: 8gSodium: 84mg Ingredients 1 Kg potatoes, peeled and diced 1 tablespoon oil 1 medium onion, chopped 1 stalk celery, finely chopped 1 large carrot, finely chopped 1 teaspoon curry powder 500g jar low-sodium tomato-based pasta sauce 3 1/2 cups cooked brown lentils 1 cup frozen peas 1 tablespoon almond butter 1/2 cup soy or rice milk fortified with calcium/B12 Method Preheat oven to 350°F/180°C. Place potatoes in a large saucepan and cover with hot water. Bring to a boil, then reduce heat and simmer until tender. Heat oil in a medium pot and sauté onion, celery and carrot until soft. Add curry powder and sauté for 1 minute. Add pasta sauce, lentils and peas, and bring to a boil. Reduce heat and simmer for 5 minutes. Drain potatoes, and add almond spread and soy milk. Mash until smooth. Spoon lentil mixture into one large oven-proof dish or 6 one-cup small oven-proof dishes. Top with mashed potato. Bake in a moderate oven for 40 minutes.
