Name: Lentil Shepherds Pie with Sweet Potato & Pumpkin
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Dairy Free
Ingredients: 1 brown onion (finely chopped); 1 large carrot (chopped); 2 garlic cloves (crushed); 1 cup 250ml tomato passata; 1 cup vegetable liquid stock; 2 400g can lentils (rinsed, drained); 600 g sweet potatoes (peeled, chopped); 200 g pumpkin (peeled and chopped); 50 g grass-fed butter; Green salad to serve

Ingredients

Units Scale

1 brown onion (finely chopped)
1 large carrot (chopped)
2 garlic cloves (crushed)
1 cup 250ml tomato passata
1 cup vegetable liquid stock
2 400g can lentils (rinsed, drained)
600 g sweet potatoes (peeled, chopped)
200 g pumpkin (peeled and chopped)
50 g grass-fed butter
Green salad to serve

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Instructions

Preheat the oven to 200°C. In a large pan, over medium heat cook onion for 1-2 minutes. Add carrot and garlic and cook for 1 minute. Add passata and stock.
Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, and then transfer to a baking dish. Meanwhile, cook sweet potato and pumpkin in boiling salted water until tender.
Drain and mash. Stir in butter. Spread over lentil mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.
Serve with a green side salad x

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: Dairy Free, Gluten Free, Vegetarian