Lentil Shepherds Pie

Lentil Shepherds Pie

Slimming Eats Recipe

Serves 4

Ingredients

1 cup of uncooked brown lentils, rinsed

1 onion, finely chopped

2 cloves of garlic, crushed

2 carrots, finely chopped

1 courgette (zucchini) finely chopped

½ cup of frozen peas

½ cup of frozen sweetcorn

sprinkling of thyme

1 teaspoon of paprika

balsamic vinegar

2 bay leaves

3 cups (720ml) of vegetable stock

2 heaped tablespoons of tomato paste

salt and black pepper to season

2 large sweet potatoes, peeled and chopped

120g of cheddar cheese

Olive oil spray

Method

Spray a large pot with some Olive oil spray, add the onions and garlic and cook until softened.

Add the carrots, courgette and thyme and cook for a further 5 mins

Stir in the lentils, tomato paste and paprika to evenly coat.

Pour in the stock and add a splash of balsamic vinegar and the bay leaves, then bring to a boil and cover and simmer for 1.5 hours.

Stir in the peas and sweetcorn

When lentils are almost finished cooking time. Add your sweet potato to a pot of boiling hot water and simmer till softened. Then mash, season with some salt and black pepper and set aside.

Preheat oven to 200c or 400f (gas mark 6)

Layer your lentil mixture into an oven proof dish.

Spread over the mashed sweet potato and sprinkle with your grated cheese.

Bake in the oven  for about 30 mins, until cheese is melted and golden.

Serve  with your choice of sides and enjoy!!