Shepherds Pie

Shepherds Pie


2 Onions
4 Carrots
6oz Celery
4 Cloves of Garlic
6oz Chestnut Mushroom
2 Bay Leaf
1 tbsp Dried Thyme
5oz Green Lentil
3 cups Vegetable Stock
2 tbsp Olive Oil
3 tbsp Tomato Purée
2lbs Floury Potatoes
3oz Margarine
1 tbsp Mustard
1 cup Rice Milk
2 cups Peas

Peel and cut potatoes into equal size pieces and put in a pan of boiling water for 30 – 30 minutes or until cooked. Finely chop the onion and garlic and sauté over a low heat until the onion starts to soften and change colour, add in the diced carrot, and chopped celery, cook for a further 10 minutes then add the sliced mushrooms, and sauté for another 5 minutes. Add the stock, herbs and lentils. Simmer for 40 – 45 minutes or until the lentils are soft then add the tomato puree. Preheat the oven to 200°C, 400°F, mash the potatoes with the margarine, mustard and rice milk and season with salt and pepper, season the lentil and vegetable mixture and pour into a baking dish and top with the potato, put in the oven and cook for 30 – 40 minutes until the topping is golden, serve with peas.

Nutritional Information

Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol
532 192 21.3g 3.3g 0.0g 0mg
Sodium Potassium Total carbs Dietary fibre Sugars Protein
258mg 1618mg 72.0g 19.6g 11.4g 16.7g
Vitamin A Vitamin C Calcium Iron - -
188% 116% 12% 34% - -
No cholesterol Low in sodium High in dietary fiber Very high in vitamin A Very high in vitamin B6 Very high in vitamin C
Dinner Lunch

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