Preparation time is 20minutes
Cook time is 1hours 10minutes
Total time is 1hours 30minutes
Serve is for 4 people
Estimated cost per serve is 10.93 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 onions, peeled and finely sliced
- 4 celery sticks, finely sliced
- 100grams red lentils
- 2 cloves garlic, peeled and minced
- 2 large carrots, peeled and diced
- 2teaspoons thyme, dried
- 3tablespoons tomato puree
- 2 1/3 cup vegetable stock, hot, made with 1 stock cube
- 1/3 cup red wine
- 400grams butterbeans, drained
- 600grams potatoes, peeled and chopped
- 3tablespoons creme fraiche
Nutrition per serving
1940kJ / 462Cal
1940 Kilojoules or 462 Calories
22% of daily energy intake*
Protein
16.5grams
Fat
17.6grams
Carbs
49.0grams
Sugars
12.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This veggie packed shepherd's pie is delicious topped with silky butterbean 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, thyme, tomato puree and lentils and cook for 2 minutes.
Step 2 of 4
Pour in the wine and bubble for 1 minute. Stir in the 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 potatoes in a large pot of boiling water for 6 minutes, stir in the beans and cook for 5 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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