Lentil Shepherds Pie GUARANTEED Family Fav!!

This is the ‘GO TO’ recipe for visiting family/friends who need convincing that lentils are delicious, versatile and the perfect replacement for meat!

GET YOUR POTATOES COOKING FIRST:

Approx 1kg potatoes (or sweet potatoes). Wash, cook and mash.

NOTE: I never peel my potatoes, just scrub off the dirt. The skins are great left in the mash!

SAUTE TOGETHER in a large frying pan:

• 1 Tbspn of your favourite Oil or Ghee
• 2 cloves Garlic, chopped finely
• 1 large Onion, diced

Keep on the heat and ADD in this order:

• 2 medium size Carrots, grated
• 1 red(or green) Capsicum, deseeded & diced in small pieces
• 1 Zucchini, diced into small chunks (or grated if you need to hide it from the kids! ;))
• 2 stalks Celery, chopped finely
• 2 tsp Mexican Seasoning (or Cajun is good too!)
• 1/2 tsp Smoked Paprika
• 2 tins Lentils, drained
• 1 tin Tomatoes (or 3 Tbsp paste – or both for a really ‘tomatoey’ base)
• 1 Tbspn Gourmet Vegie Stock OR a good dose of Salt & Pepper will suffice

METHOD

• Keep on the heat, stirring occasionally (for approx 10 mins – until veggies are cooked)
• Spread your lentil mix evenly into a baking dish, approx 20 x 30cm
• Gently spoon the layer of mashed potato on top
• Sprinkle over grated cheese (you’ll need about half – 1 cup)
• Bake on 200 degrees Celsius until brown. That’s about 30 minutes in my oven.

Serve with your favourite vegetables in winter – ie. steamed beans and broccoli – or a coleslaw in summer.

Double the recipe… and make two. You don’t need to bake the second one – just pop in the fridge or freezer for another night!