Lentil & Veggie Shepherd's Pie
with Cheesy Potato Topping
A vegetarian dinner that’s comfort food at its best? Sign us up! A herby tomato and lentil filling gets a golden potato topping and plenty of melted, oozy cheese for a hearty bake that will warm you up from the inside-out.
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.
Ingredients
3
potato
1
brown onion
1 stalk
celery
1
carrot
3 clove
garlic
1 bag
kale
2 sprig
rosemary
1 tin
lentils
1 packet
tomato paste
1 box
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
50 g
butter
2 tbs
milk
(Contains Milk;)
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain potato, then return to pan. Add the butter and the milk, then season generously with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, finely chop brown onion and celery. Grate the carrot. Finely chop garlic. Tear kale leaves from the stem, then roughly chop the leaves. • Pick and finely chop rosemary leaves (run your fingers down the stalk to remove the leaves easily). • Drain and rinse lentils.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, celery and carrot, stirring, until softened, 5-6 minutes. • Add garlic, rosemary, tomato paste and another drizzle of olive oil. Cook until fragrant, 2-3 minutes.
TIP: Feel free to use less rosemary if you find it has a strong flavour.
• Stir through lentils, diced tomatoes with garlic & onion, the brown sugar, vegetable stock powder and a splash of water. Simmer until mixture is slightly reduced, 5-7 minutes. • Stir through kale until softened, 1-2 minutes. • Season with salt and pepper to taste.
TIP: Add another splash of water to loosen the filling, if needed.
• Preheat grill to medium-high. • Transfer lentil filling to a baking dish. Top with potato topping, spreading it out evenly. Sprinkle with shredded Cheddar cheese. • Grill until cheese is melted, 8-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
• Divide lentil and veggie shepherd's pie between plates to serve. Enjoy!
