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Lentil shepherd’s pie recipe

A tasty vegetarian twist on a classic, this tasty pie is what chilly winter days were made for.

Prep time: 15
Total time: 60
Serves: 6

Ingredients

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What to do

  • 1. Preheat oven to 350°F/180°. Place potatoes in a large saucepan and cover with hot water. Bring to a boil, then reduce heat and simmer until tender.

  • 2. Heat oil in a medium pot and sauté onion, celery and carrot until soft.

  • 3. Add curry powder and sauté for 1 minute.

  • 4. Add pasta sauce, lentils and peas, and bring to a boil. Reduce heat and simmer for 5 minutes.

  • 5. Drain potatoes, and add almond spread and soy milk. Mash until smooth.

  • 6. Spoon lentil mixture into one large oven-proof dish or 6 one-cup small oven-proof dishes. Top with mashed potato.

  • 7. Bake in a moderate oven for 40 minutes.

  •  

    This recipe appears in the Complete Health Improvement Program (CHIP) Eat More recipe book

     

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