Lentil & Veggie Shepherd's Pie

Name: Lentil & Veggie Shepherd's Pie with Cheesy Potato Topping
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 3 potato; 50 g butter; 2 tbs milk; 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 tsp brown sugar; 1 sachet vegetable stock powder; 1 packet Cheddar cheese

with Cheesy Potato Topping

Get up to $200 off!

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.

Tags:

Not Suitable for Coeliacs

•Veggie

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 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

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3681 kJ

Fat41.2 g

of which saturates26.2 g

Carbohydrate87.3 g

of which sugars31.6 g

Protein35.1 g

Sodium2107 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• 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!