Veggie shepherd's pie
Traditionally made with lamb, I've swapped out the lamb for red lentils (your main protein source) and a lot of veg! Really quite tasty and packed with goodness! One portion gets you over 20g of protein. The chopping means it takes a bit of time, so definitely one to make in advance and stick in the oven to cook when ready for it (also freezable so I sometimes make 2 and stick one away!). You can experiment with any veg in there too, depending on what you've got, what's in season and what needs using up!
Ingredients (serves 4):
1 tbsp olive oil
1 chopped onion
2 crushed garlic cloves
1 pepper chopped (I used yellow but any would work!)
2 carrots chopped
Half a butternut squash (I've made this with and without squash - sub'd in around 4 or 5 more carrots when no squash)
2 tbsp fresh thyme or 2 tsp dried
250g red lentils
750 ml veg stock (3 tsp veg bouillon or 3 stock cubes in hot water)
400g chopped tomatoes
3 tbsp tomato puree
1kg potatoes - I used a mix of sweet and maris piper, peeled and cut into chunks
Splash of milk or olive oil, to help with the mash
Salt and freshly ground pepper
Optional: worcester sauce
Optional: grated cheese for mash topping
Heat over to 190 / 170 fan
Heat olive oil in large pan and fry onion and garlic for a few mins until softened
Add all the other veg and cook for around 10 mins
Add the lentils, stock, chopped toms, tomato puree, thyme and stir. Add a few tbs of worcester sauce if using.
Cover and leave to simmer for 20-25 mins, until lentils become soft / pulpy
Meanwhile boil the potatoes for around 15-20mins until tender. Drain and mask with the milk / oil and salt & pepper
Spoon lentil / veg mixture into and oven proof dish & top with the mash. If adding grated cheese, do this now!
Bake in the oven until mash starts to crisp and brown at edges - around 20 mins
Serve with salad, or greens - like broccoli or green beans.