Vegetable shepherd's pie
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Serves: 8
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Prep Time: 10 mins
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Cooking Time: 50 mins
Ingredients
What to do
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Heat oven to 200°C. Steam the sweet potato for 20 minutes or until tender. Mash to preferred consistency and season to taste.
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While the sweet potato is steaming heat oil in large frypan and saute onion, leek, carrot and celery until onion is soft.
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Add the lentils, water, stock, tomato paste, tomatoes, soy sauce and bring to the boil. Cover, reduce heat and simmer for 20 minutes. Remove the lid and simmer for a further 10 minutes until thick. Stir through peas, corn and parsley and season with salt and pepper to taste.
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Place the vegetable and lentil mix into an ovenproof dish and cover with the mashed sweet potato. Sprinkle with the parmesan cheese and sesame seeds and bake for 20 minutes until golden brown.
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Tips:
- This recipe is a great way of getting a variety of vegetables in just one meal.
- Tinned brown lentils instead of red lentils would also work well in this dish to create a layered texture.
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This 12-month program includes consultations with a dietitian and a supported meal plan that aims to help eligible members achieve a healthy weight and manage their type 2 diabetes. Clinical and product eligibility criteria apply.