Vegetable shepherd's pie
Prep
10 min
Cook
50 min
Serves
8
Skill
Vegetarian
Prep
10 min
Cook
50 min
Serves
8
Skill
Transform your frozen veggies into a simple and wholesome dinner for the family. Packed with the goodness of gut-healthy ingredients like sweet potato and lentils, it's budget-friendly and easy to prepare in advance too. A great meat-free Monday option!
Ingredients
- 1 ½ kg kumara, peeled and chopped
- 1 tbs olive oil
- 1 red onion, sliced
- 1 leek, sliced
- 1 stalk celery, sliced
- 2 carrots, diced
- 1 cup dried red or brown lentils, rinsed
- 1 cup water
- 1 ½ cups vegetable stock
- 425g can chopped tomatoes
- 2 tbs tomato paste
- 1 tsp soy sauce
- ½ cup frozen peas
- ½ cup frozen corn kernels
- ½ cup parsley, chopped
- salt and pepper to season
- ½ cup parmesan cheese
- 1 tsp sesame seeds
Nutrition per serving
1340 kJ
energy kj
15 g
protein
2 g
saturated fat
12 g
dietary fibre
43 g
carbohydrate
18 g
sugars
449 mg
sodium
Method
- Heat oven to 200°C. Steam the kumura for 20 minutes or until tender. Mash to preferred consistency and season to taste.
- While the kumura is steaming heat oil in large frypan and saute onion, leek, carrot and celery until onion is soft.
- Add the lentils, water, stock, tomato paste, tomatoes, soy sauce and bring to the boil. Cover, reduce heat and simmer for 20 minutes. Remove the lid and simmer for a further 10 minutes until thick. Stir through peas, corn and parsley and season with salt and pepper to taste.
- Place the vegetable and lentil mix into an ovenproof dish and cover with the mashed kumura. Sprinkle with the parmesan cheese and sesame seeds and bake for 20 minutes until golden brown.
Tips
- This recipe is a great way of getting a variety of vegetables in just one meal.
- Tinned brown lentils instead of red lentils would also work well in this dish to create a layered texture.
- 1 ½ kg kumara, peeled and chopped
- 1 tbs olive oil
- 1 red onion, sliced
- 1 leek, sliced
- 1 stalk celery, sliced
- 2 carrots, diced
- 1 cup dried red or brown lentils, rinsed
- 1 cup water
- 1 ½ cups vegetable stock
- 425g can chopped tomatoes
- 2 tbs tomato paste
- 1 tsp soy sauce
- ½ cup frozen peas
- ½ cup frozen corn kernels
- ½ cup parsley, chopped
- salt and pepper to season
- ½ cup parmesan cheese
- 1 tsp sesame seeds
Nutrition per serving
1340 kJ
energy kj
15 g
protein
2 g
saturated fat
12 g
dietary fibre
43 g
carbohydrate
18 g
sugars
449 mg
sodium
- Heat oven to 200°C. Steam the kumura for 20 minutes or until tender. Mash to preferred consistency and season to taste.
- While the kumura is steaming heat oil in large frypan and saute onion, leek, carrot and celery until onion is soft.
- Add the lentils, water, stock, tomato paste, tomatoes, soy sauce and bring to the boil. Cover, reduce heat and simmer for 20 minutes. Remove the lid and simmer for a further 10 minutes until thick. Stir through peas, corn and parsley and season with salt and pepper to taste.
- Place the vegetable and lentil mix into an ovenproof dish and cover with the mashed kumura. Sprinkle with the parmesan cheese and sesame seeds and bake for 20 minutes until golden brown.
Tips
- This recipe is a great way of getting a variety of vegetables in just one meal.
- Tinned brown lentils instead of red lentils would also work well in this dish to create a layered texture.