Lentil Sheppard’s Pie
Not only are lentils low in calories, they are also rich in iron and folate and an excellent source of protein.
They pack health-promoting polyphenols and may reduce several heart disease risk factors.
- 150g green lentils
- 750g potatoes (option to use sweet potatoes or a combination of both)
- 2 tbsp ghee
- 2 small onions, peeled and chopped
- 1 large garlic clove, peeled and chopped
- 75g mushrooms, wiped and chopped
- 1 medium carrot, peeled and diced
- 600g can chopped tomatoes
- 1 1/2 tbsp tomato puree
- 1 1/2 tbsp gluten-free tamari
- 1 handful parsley, chopped
- 2 tbsp grass-fed butter
- 2 tbsp goat milk
- Put the lentils in a pan, cover with water and simmer for 45 minutes or until soft. Drain and put to one side. Meanwhile, peel and chop the potatoes, put them in a pan, cover with water, bring to the boil and cook until tender.
- Preheat oven to 190C.
- Heat the ghee in a pan over a low heat and cook the onion and garlic until translucent. Add the mushrooms and carrots, and cook for a further two minutes. Add the tomatoes, tomato puree, tamari sauce, cooked lentils and parsley and cook for a few more minutes. Remove from the heat. Drain and mash the potatoes well.
- Mix in butter and milk and stir until smooth. Pour the lentil mixture into a 20-centimetre square ovenproof dish. Layer the mashed potatoes over the top of the lentil mixture.
- Bake for 30 minutes or until the potato starts to turn golden brown.
- Enjoy! Great recipe to take for leftovers to work for lunch the following day.
Adapted from goodfood.com.au.