Preparation time is 20minutes
Cook time is 1hours 10minutes
Total time is 1hours 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 medium onions, peeled and finely sliced
- 2 celery sticks, finely sliced
- 2 large carrots, peeled and diced
- 2 cloves garlic, peeled and minced
- 1teaspoons ground coriander
- 1teaspoons cumin
- 1teaspoons garam masala
- 1 2/3 cup vegetable stock, hot
- 400grams puy lentils, drained
- 400grams chopped tomatoes
- 750grams sweet potatoes, peeled and chopped
- 3tablespoons creme fraiche
Nutrition per serving
2920kJ / 698Cal
2920 Kilojoules or 698 Calories
34% of daily energy intake*
Protein
30.2grams
Fat
17.4grams
Carbs
95.5grams
Sugars
19.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This veggie packed spiced shepherd's pie works perfectly with sweet potato mash.
Method
Step 1 of 4
Heat the oil in a large, non-stick pan on medium heat and cook the onions, celery and carrots for 6-8 minutes, stirring. Stir in the garlic, cumin and coriander and lentils and cook for 2 minutes.
Step 2 of 4
Stir in the chopped tomatoes and stock, partially cover with the lid and simmer for 20-25 minutes until reduced.
Step 3 of 4
Pre-heat the oven to 180°C. Cook the sweet potatoes in a large pot of boiling water for 10-12 minutes, until tender. Drain well, mash and stir in the creme fraiche.
Step 4 of 4
Pour the vegetable mix into an ovenproof dish, smooth the mash on top and bake for 30 minutes, until golden and bubbling.
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