Lentil Shepherd's Pie

Name: Lentil Shepherd's Pie with Cheesy Potato Topping
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 3 potato; 50 g butter; ¼ tsp salt; 2 tbs milk; 1 brown onion; 1 stalk celery; 1 carrot; 3 clove garlic; 1 bunch rosemary; 1 bunch thyme; 1 tin lentils; 1 sachet tomato paste; drizzle water; 1 tsp brown sugar; 1 cube vegetable stock; 1 bag baby spinach leaves; 1 box diced tomatoes with garlic & onion; 1 packet Cheddar cheese

with Cheesy Potato Topping

Up to 180$ + Free Treats / Extras for Life

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

Tags:

Veggie

•Not Suitable for Coeliacs

•Naturally Gluten-Free

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

potato

brown onion

1 stalk

celery

carrot

3 clove

garlic

1 bunch

rosemary

1 bunch

thyme

1 tin

lentils

1 sachet

tomato paste

1 cube

vegetable stock

1 bag

baby spinach leaves

1 box

diced tomatoes with garlic & onion

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

50 g

butter

(Contains: Milk;)

¼ tsp

salt

2 tbs

milk

(Contains: Milk;)

drizzle

water

1 tsp

brown sugar

Nutritional Values

per serving

Energy (kJ)3688 kJ

Fat40.6 g

of which saturates26 g

Carbohydrate84.4 g

of which sugars28.5 g

Protein34.4 g

Sodium2390 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

Bring a large saucepan of salted water to the boil. Peel the potato and cut into bite-sized chunks. Cook the potato in the boiling water until tender, 10-15 minutes. Drain and return to the pan. Add the butter, milk and salt and mash with a potato masher or fork until smooth. Set aside.

While the potato is cooking, finely chop the brown onion and celery. Grate the carrot. Finely chop the garlic. Pick and finely chop the rosemary leaves. Pick the thyme leaves. Drain and rinse the lentils. TIP: Run your fingers down the rosemary stalk to remove the leaves easily!

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

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

Preheat the grill to medium-high. Transfer the lentil mixture to a baking dish. Top with the potato mash and sprinkle with the shredded Cheddar cheese. Grill until the cheese is melted, 8-10 minutes.