Food & Drink

Lentil Shepard’s Pie

You won't miss the taste of meat with this rich and earthy tasting recipe!

  • Mutti Tomato Paste
  • Lentils
  • Dried Porcini mushrooms (Green Valley Spices)
  • 1 Carrot
  • 1 Broccoli
  • 1 large Sweet Potato
  • 1 Zucchini
  • Grated Parmesan (Randwick Deli)
  • 2 Garlic cloves
  • 1 Brown Onion
  • Rosemary
  • Thyme leaves
  • 1 cup Bone Broth
  1. Bring a kettle to boil, place in a small heat proof bowel a handful of dried porcini mushrooms, set aside and leave to rehydrate. In a pot boil water and add peeled chopped sweet potato (2cm cubes).
  2. Finely cut brown onion, carrots, zucchini and broccoli. Finely chop rosemary and thyme. In a large pan add a drizzle of olive oil and a teaspoon of butter. Add to pan brown onion and pressed garlic. Cook till onion is see through. Add in veggies and salt and pepper. Lastly add in rosemary and thyme, cook until fragrant and veggies are soft. 
  3.  Drain the mushrooms and keep the liquid. Add mushroom stock to the veggies. Roughly chop the mushrooms and add to veggies. Add ½ Mutti Paste and mix into veggies. Drain lentils and add to veggies. Pour in 1 cup of bone broth. Bring to a simmer and reduce.
  4. Prepare sweet potato mash. Drain liquid out of pot but keep a small amount. Mash potato with fork, add in salt, pepper, parmesan and a dash of almond milk. Preheat grill.
  5. Transfer veggies and lentils into dish, spoon mash potato over and run a folk to smooth and even it out. Place in oven, for 5-10minutes until top is slightly brown.
  6. Serve with steamed greens! Enjoy!