Preparation time is 15minutes
Cook time is 1hours 30minutes
Total time is 1hours 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
- 4tablespoons butter, divided
- 2 medium leeks, sliced
- 4 cloves garlic, peeled and minced
- 2 medium carrots, peeled and diced
- 200grams chestnut mushrooms, diced
- 500grams puy lentils, dried
- 1teaspoons thyme, dried
- 3tablespoons tomato puree
- 1.80L vegetable stock, made with 2 stock cubes
- 2kilograms potatoes, peeled and diced
Nutrition per serving
4320kJ / 1040Cal
4320 Kilojoules or 1040 Calories
50% of daily energy intake*
Protein
46.5grams
Fat
23.4grams
Carbs
156grams
Sugars
15.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This nutritious veggie shepherd's pie is the perfect meat-free Monday dinner option.
Method
Step 1 of 4
Heat half of butter in a large pan on medium high heat and cook the leeks, carrots and mushrooms for 10 minutes. Stir in the garlic and thyme and cook for 2 minutes.
Step 2 of 4
Tip the lentils into the pan, stir in the tomato puree and pour over the vegetable stock. Simmer for 45 minutes, until the lentils are soft.
Step 3 of 4
Cook the potatoes in a large pan of boiling water for 5 minutes, until tender. Drain well, add the remaining butter and mash until smooth.
Step 4 of 4
Pre-heat the oven to 170°C/150°C fan-forced and pour the lentil sauce mix into a large ovenproof dish. Spread the mash on top and bake for 30 minutes, until golden and bubbling.
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