Lentil Shepherd's Pie
with Cheesy Sweet Potato Top
A vegetarian dinner that’s comfort food at its best? Sign us up! This herby, tomato lentil base gets a golden sweet potato topping and piles of melted, oozy cheese for a cosy winter bake that will warm you up from the inside out.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 unit
sweet potato
1 unit
brown onion
1 unit
carrot
3 clove
garlic
1 bunch
rosemary
1 bunch
thyme
1 tin
lentils
1 sachet
tomato paste
1 box
diced tomatoes
1 bag
baby spinach leaves
1 cube
vegetable stock
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
50 g
butter
¼ tsp
salt
½ tsp
brown sugar
¼ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Peel and cut the sweet potato into 2cm chunks. Add the sweet potato to the boiling water and cook for 10-15 minutes, or until tender. Drain and return to the saucepan. Add the butter (40g for 2 people / 80g for 4 people) and the salt (see ingredients list) and mash with a potato masher or fork until smooth. Set aside.
While the sweet potato is cooking, finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. Pick the thyme leaves. Drain and rinse the lentils.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook for 5-6 minutes, or until softened. Add the garlic, rosemary, thyme and tomato paste and cook for 2-3 minutes, or until fragrant and the tomato paste has darkened.
Add the lentils, diced tomatoes, brown sugar, the remaining butter, the water (see ingredients list) and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). TIP: Butter helps to smooth out the acidity from the tomatoes. Simmer for 5 minutes, or until reduced slightly. Stir in the baby spinach leaves until wilted. TIP: Add a dash of water if the mixture looks dry!
Transfer the filling into a medium baking dish. Top with the sweet potato mash and sprinkle with the shredded Cheddar cheese. Bake for 8-10 minutes, or until the cheese is melted.
Divide the lentil shepherd's pie with cheesy sweet potato top between bowls.