Lentil Shepherd's Pie
with Cheesy Potato Topping
A vegetarian dinner that’s comfort food at its best? Sign us up! This herby, tomato lentil base gets a golden potato topping and piles of melted, oozy cheese for a hearty bake that will warm you up from the inside out.
The quantities provided above are averages only.
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
3
potato
1
brown onion
1 stalk
celery
1
carrot
3 clove
garlic
1 bunch
rosemary
1 bunch
thyme
1 tin
lentils
1 sachet
tomato paste
1 cube
vegetable stock
1 bag
baby spinach leaves
1 box
diced tomatoes with garlic & onion
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
50 g
butter
(Contains Milk;)
¼ tsp
salt
2 tbs
milk
(Contains Milk;)
drizzle
water
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Peel the potato and cut into bite-sized chunks. Cook the potato in the boiling water until tender, 10-15 minutes. Drain and return to the pan. Add the butter, milk and salt and mash with a potato masher or fork until smooth. Set aside.
While the potato is cooking, finely chop the brown onion and celery. Grate the carrot. Finely chop the garlic. Pick and finely chop the rosemary leaves. Pick the thyme leaves. Drain and rinse the lentils. TIP: Run your fingers down the rosemary stalk to remove the leaves easily!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, celery and carrot and cook until softened, 5-6 minutes. Add the garlic, rosemary, thyme, tomato paste and another drizzle of olive oil and cook, stirring, until fragrant, 2-3 minutes.
Add the lentils, diced tomatoes, brown sugar, the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the frying pan. Simmer until the mixture has reduced slightly, 5-7 minutes. Stir in the baby spinach leaves until wilted. Add a splash of water if the mixture looks dry. Season to taste.
Preheat the grill to medium-high. Transfer the lentil mixture to a baking dish. Top with the potato mash and sprinkle with the shredded Cheddar cheese. Grill until the cheese is melted, 8-10 minutes.
Divide the lentil shepherd's pie between bowls.