Lentil Shepherd’s Pie
with a Cheesy Sweet Potato Crust
Eating vegetarian meals doesn’t mean we should miss out on classic comfort food from our childhood. Take shepherd’s pie for example: lentils are the perfect tasty filling that still has all the hallmarks of a delicious winter warmer. With fluffy mashed sweet potato topping, you’ll be tucking into seconds.
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
400 g
sweet potato
½
brown onion
1 stalk
celery
1
carrot
1 bunch
thyme
1 clove
garlic
1 tub
tomato paste
1 tin
lentils
1 block
Cheddar cheese
(Contains Milk;)
1 bag
mixed salad leaves
Not included in your delivery
1 tbs
butter
1 tbs
olive oil
1 cup
water
1 tbs
red wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the grill to medium-high heat. To prepare the ingredients, peel and chop the sweet potato into 2 cm pieces. Dice the brown onion and finely chop the celery and carrot (peeled). Pick the thyme leaves, peel and peel and crush the garlic. Drain and rinse the lentils. Grate the Cheddar cheese and wash the mixed salad leaves.
Place the sweet potato into a medium saucepan, cover with water and bring to the boil. Reduce the heat to medium and simmer for 15 minutes.
Drain the sweet potato and return to the saucepan with the butter and a good seasoning of salt and pepper. Mash with a potato masher or fork until smooth.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion, celery, carrot and thyme and cook for 4-5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the tomato paste, lentils, water and red wine vinegar and season with salt and pepper. Bring to the boil, then reduce to a medium-low heat and simmer for 10 minutes.
Transfer the lentil mixture into a medium baking dish. Top with the sweet potato mash and sprinkle with the grated Cheddar cheese. Place under the grill for 10 minutes, or until the cheese is melted and golden.
To serve, divide the lentil pie between plates and serve with mixed salad leaves.