LOADED VEGGIE SHEPHERDS PIE
Loaded Veggie Shepherds Pie
Ingredients
- 1 tablespoon olive oil
- 1 onion (chopped)
- 3/4 cup dried red lentils
- 500mL (2cups) passata
- 1 reduced salt vegetable stock cube, crumbled
- 2 teaspoons dried Italian herbs
- 500g frozen mixed vegetables
Toppings
- 500g orange sweet potatoes, peeled and chopped
- 2 large (400g) potatoes, peeled chopped
- 1/2 cup milk
- 1/2 cup grated reduced fat tasty cheese
Method
1. Heat oil in a large, non-stick frying pan.
2. Add onion. Cook, stirring, for about 3 minutes until softened.
3. Stir in lentils, passata, stock cube, herbs and 500ml hot water. Bring to the boil.
4. Reduce heat, simmer for 15-20 minutes, until lentils are tender, stirring occasionally.
5. Stir in frozen vegetables. Simmer for a further 5 minutes then transfer to an ovenproof dish (8-cup capacity).
6. To make topping, cook potato and sweet potato in a large saucepan of boiling water for 20 minutes or until tender. Drain and return vegetables to pan.
7. Add milk, season with pepper and mash over low heat until smooth.
8. Spoon mash over lentil mixture in dish and rough up surface with a fork or the back of a spoon.
9. Sprinkle with cheese.
10. Bake in preheated 200C oven (fan-forced) for 20-25 minutes, or until topping is lightly browned.
