Lentil Shepherd's Pie

Name: Lentil Shepherd's Pie with Cheesy Sweet Potato Topping
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 3 unit sweet potato; 60 g butter; ¼ tsp salt; 1 unit brown onion; 1 unit carrot; 3 clove garlic; 1 bunch rosemary; 1 bunch thyme; 1 tin lentils; 1 sachet tomato paste; 1 box diced tomatoes; ½ tsp brown sugar; 2 tbs water; 1 bag baby spinach leaves; 1 cube vegetable stock; 1 packet Cheddar cheese

with Cheesy Sweet Potato Topping

Get up to $200 off!

A vegetarian dinner that’s comfort food at its best? Sign us up! This herby, tomato lentil base gets a golden sweet potato topping and piles of melted, oozy cheese for a cosy winter bake that will warm you up from the inside out.

Tags:

Not Suitable for Coeliacs

Allergens:

Milk

The quantities provided above are averages only.

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.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 unit

sweet potato

1 unit

brown onion

1 unit

carrot

3 clove

garlic

1 bunch

rosemary

1 bunch

thyme

1 tin

lentils

1 sachet

tomato paste

1 box

diced tomatoes

1 bag

baby spinach leaves

1 cube

vegetable stock

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

60 g

butter

(Contains: Milk;)

¼ tsp

salt

½ tsp

brown sugar

2 tbs

water

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories3650 kcal

Fat44 g

of which saturates27.9 g

Carbohydrate78.7 g

of which sugars37 g

Dietary Fibre0 g

Protein31.5 g

Cholesterol0 mg

Sodium1390 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

PDF

Bring a large saucepan of salted water to the boil. Peel the sweet potato and cut into 2cm chunks. Add the sweet potato to the boiling water and cook until tender, 10-15 minutes. Drain and return to the saucepan. Add butter (50g for 2 people / 100g for 4 people) and the salt and mash with a potato masher or fork until smooth. Set aside.

While the sweet potato is cooking, finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. Pick the thyme leaves. Drain and rinse the lentils.

Preheat the grill to medium-high. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook until softened, 5-6 minutes. Add the garlic, rosemary, thyme and tomato paste and cook, stirring, until fragrant and the tomato paste has darkened, 2-3 minutes.

Add the lentils, diced tomatoes, brown sugar, the water, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and the remaining butter to the frying pan. Simmer until reduced slightly, 5-7 minutes. Stir in the baby spinach leaves until wilted. TIP: Add a dash of water if the mixture looks dry!

Transfer the filling to a medium baking dish. Top with the sweet potato mash and sprinkle with the shredded Cheddar cheese. Grill until the cheese is melted, 8-10 minutes.