Lentil Shepherd’s Pie
A plant-based high protein comfort dinner.
This lentil version of the traditional shepherd’s pie is packed with plant-based goodness and deliciously satisfying.
- Serves: 4
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 1 red onion
- 1 tbsp of coconut oil
- 2 cloves of garlic
- 1 tbsp of freshly grated ginger
- 1/2 red chilli
- 2 cups of puy lentils
- 1 large carrot
- 1 cup peas
- 200ml of vegetable stock
- sweet potatoes
- nutritional yeast (found in health food stores)
- 50ml red wine or vinegar
Finely chop the onion and red chilli. Heat the coconut oil in a large pot and sauté the onions with a pinch of salt for 5 minutes until golden. Add the garlic, ginger, chilli and sautée for 2 minutes.
While this is cooking, chop up the carrots then throw them in with the onion mix. Add the peas. Stir for 30 seconds with a pinch of salt then pour over the red wine and veggie stock. Add the lentils and simmer for 20 minutes.
While this is simmering, peel the sweet potatoes and chop into small pieces. Boil for about 15 minutes and drain. Mash or puree.
Once the lentil mixture has cooked, pour into an oven dish, then top with the sweet potato mash.
Top with a sprinkling of nutritional yeast and pop in the oven for half an hour.
When the top is looking crispy it is ready to eat.
Serve a hefty dollop onto your plate with the big handful of mixed leaves, and enjoy.
To your good health,