Hearty Lentil & Veggie Shepherd's Pie
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Hearty Lentil & Veggie Shepherd's Pie

Hearty 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.

Tags:
Veggie
•Climate Superstar
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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

3

Potato

1

Vegetable Stock Powder

1

Brown Onion

1

Celery

1

Carrot

3

Garlic

1

Kale

1

Rosemary

1

Thyme

1

Lentils

1

Tomato Paste

1

Diced Tomatoes with Garlic & Onion

1

Cheddar Cheese

(Contains Milk;)

Not included in your delivery

olive oil

1

butter

(Contains Milk;)

1

milk

(Contains Milk;)

1

brown sugar

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Nutritional Values

Energy (kJ)3266 kJ
Calories781 kcal
Fat29.4 g
of which saturates18.5 g
Carbohydrate83.3 g
of which sugars30.9 g
Dietary Fibre27 g
Protein36.1 g
Sodium2960 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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 butterand the milk, then season generously with salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled!

2

• 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). Pick thyme leaves. • Drain and rinse lentils.

3

• 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, thyme, 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.

4

• Stir through lentils, diced tomatoes with garlic & onion, the brown sugar, vegetable stockpowder 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.

5

• Preheat grill to high. • Transfer lentil filling to a baking dish. Top with potato topping, spreading it out evenly. Sprinkle with Cheddar cheese. • Grill until cheese is melted, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!

6

• Divide lentil and veggie shepherd's pie between plates to serve. Enjoy!