I don’t know about you, but I like my food to be not only tasty but good for you, too. This veggie shepherd’s pie fits the bill entirely. It’s comforting, delicious, and a powerhouse of nutrition. Take a look at this:
Sweet potatoes are packed full of beta-carotene. They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they contain dietary fibre, phosphorus and vitamins B1, B2 and B3! Carrots have a similar nutritional profile, but also contain vitamin K, folate, vitamin E, and a plethora of minerals. Lentils are high in fibre and protein, potassium, manganese, and folate, as well as providing 45% of your daily needs of iron in just a 100g portion.
1 tsp olive oil
1 large onion, finely chopped
2 large carrots, cubed
2 tbsp thyme, chopped
200ml red wine
400g can chopped tomato
2 vegetable stock cubes
410g can green lentils
1kg sweet potato, peeled and cubed
85g vegetarian mature cheddar or vegan cheese, grated
- Heat the oil in a frying pan, then fry the onion until golden.
- Add the carrots and all but a sprinkling of thyme.
- Pour in the wine, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins.
- Tip in the lentils, including their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
- Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste.
- Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme.
- The pie can now be covered and chilled for 2 days, or frozen for up to a month.
- Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straight away, or for 40 mins from chilled, until golden and hot all the way through.
- Serve with broccoli, or greens of your choice.
- Eat and enjoy!