Eleven Veg Shepherd's Pie
Hearty vegetables and lentils topped with fluffy mashed potato and pumpkin
Serves
6
Prep
20 mins
Cook
60 mins
Method
- Preheat oven to 180°C. Steam sweet potato and pumpkin until soft (about 10-15 minutes). Transfer to a bowl, add 1 tbsp of extra virgin olive oil, then mash. Set aside and keep warm
- Add remaining extra virgin olive oil to a large saucepan placed over medium-high heat. Add onion, curry powder and turmeric. Cook for 3 – 4 minutes, soft. Add bay leaf and mince; cook until just browned.
- Add beans, peas, corn, carrot, broccoli, zucchini and cauliflower. Lightly sauté for 5 minutes. Add tinned tomatoes and bring to a simmer. Stir through lentils and simmer until warmed through.
- Transfer mixture to a large casserole dish and top with mash. Bake for 30 – 40 minutes.
Ingredients
- 400g tin of lentils, rinsed and drained
- 2 tbsp extra virgin olive oil
- 810g tin of chopped tomatoes
- 1/2 zucchini, diced
- 1 bay leaf
- 1 cup broccoli, cut into florets
- 1 tbsp mild curry powder
- 1 carrot, diced
- 1 sweet potato (350g), peeled and chopped
- 1 cup frozen peas and corn
- 1 cup green beans, chopped
- 1 tsp turmeric
- 1 cup cauliflower, diced
- 500g lamb or pork mince
- 1 medium onion, finely chopped
- 1 cup pumpkin, peeled and chopped
