Lentil Shepherd's Pie

Lentil Shepherd's Pie

Lentil Shepherd's Pie

Preparation time: 15 minutes
Cooking time: 60 minutes

Serves: 6



2 lb/1kg potatoes, peeled and diced
1 tablespoon oil
1 medium onion, chopped
1 stalk celery, finely chopped
1 large carrot, finely chopped
1 teaspoon curry powder
1 lb/500g jar low-sodium tomato-based pasta sauce
2 x 14oz/400g cans brown lentils, drained and rinsed or 3 ½ cups cooked brown lentils
1 cup frozen peas
1 tablespoon almond butter
½ cup soy or rice milk fortified with calcium/B12


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
Heat oil in a medium pot and sauté onion, celery and carrot until soft
Add curry powder and sauté for 1 minute
Add pasta sauce, lentils and peas, and bring to a boil. Reduce heat and simmer for 5 minutes
Drain potatoes, and add almond spread and soy milk. Mash until smooth
Spoon lentil mixture into one large oven-proof dish or 6 one-cup small oven-proof dishes. Top with mashed potato
Bake in a moderate oven for 40 minutes

This recipe was developed by Complete Health Improvement Program (CHIP). An initiative by not-for-profit organisation Lifestyle Medicine Institute, CHIP is a lifestyle intervention and education program promising to reduce disease risk factors through the adoption of better health habits and lifestyle modifications.

Credit: CHIP Eat More recipe book
For further information visit: www.sydney.chiphealth.org.au