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LENTIL SHEPARDS PIE



Angel Munro

Serves 6


Lentils are one of my most loved staple foods. They’re satisfying, comforting, versatile & nutritionally rich. Lentils are part of the legume family, they are high in protein, vitamins, minerals & fibre. Studies have found that a diet that regularly includes the intake of lentils is associated with lower body weight, lower cholesterol, increased diversity in beneficial bacteria in the gut & decreased pathogens in the gut. A diverse microbiome has a positive effect on almost every function of the body including immune function.

Aside from all of the good things that lentils do in your body, this dish is like a warm blanket, perfect for warming you up on a chilly day.


Ingredients

375g Mt Zero black beluga lentils (can use brown or green)

1 carrot, peeled & diced

2 celery sticks, outer side peeled & diced

1 onion, peeled & diced

2 tbsp of olive oil

2 garlic cloves, minced

1 tbsp of chopped rosemary

1 can of crushed/chopped tomatoes

1 tap of salt


For the mash topping

5 potatoes peeled

10g butter

½ cup milk

¼ cup of reserved cooking water

1 & ½ tsp salt


100g grated cheddar


Put lentils in a pot of water & bring to boil, lower to a simmer & cook until just tender. About 20-30 minutes. Drain, set aside.

In a large heavy frypan, cook onions in olive oil for a few minutes on medium heat. Add the celery & carrot & cook for a further 3 minutes, add the garlic & cook for a minute. Add the tomatoes, salt & lentils, cook for 15 minutes.


To make the mash potato topping. Bring potatoes to boil with a pinch of salt & boil until soft & they break when you test with a fork. Drain.

Add the ingredients apart from the reserved cooking water, mash with a potato masher, add extra water if you need to loosen it up. Place the lentil mixture in a baking dish, carefully top with mash potatoes then grated cheese.

Bake in the oven at 180C for 45-50 or until golden on top. Serve with green vegetable or a leafy salad or both.

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