Wednesday, April 18, 2018

Shepherd's Pie

Creator: byebyefatpants
Prep Time: 10 Minutes
Cook Time: 25-30 Minutes
Serves: 8

2 SmartPoint per serving


For the filling:
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 450g mushrooms, thinly sliced
  • 450g frozen mixed vegetables
  • 1 cup reduced sodium vegetable broth
  • 540ml lentils, drained and rinsed
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp cornstarch (or arrowroot powder)
  • 1 tbsp water
  • 1 tsp salt
  • 1/2 tsp black pepper
For the mashed topping:
  • 600g potatoes, diced (rougly 3 medium)
  • 350g cauliflower, cut into bite size pieces
  • 1-2 garlic cloves, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 tbsp unsweetened almond milk (other plant based milks will work)

  • Preheat oven to 400F
  • Cut up the potato and cauliflower and place in a pot of boiling water, boil for 15-20 minutes or until potatoes and cauliflower are cooked.
  • While the potatoes and cauliflower cook sauté the onion and mushrooms in a tablespoon of water (or vegetable broth) until onions are translucent, season with salt and pepper
  • Add in garlic and cook for another minute or two
  • Add the vegetable broth, lentils, frozen vegetables, thyme, rosemary and chilli flakes and stir until combined.
  • In a small bowl mix together the cornstarch and water, pour over vegetable mixture and stir until liquid thickens.
  • Pour vegetable mixture into a 9x13 pan.
  • Once potatoes and cauliflower are cooked, strain and then add the almond milk, garlic, and spices and begin to mash.
  • Top the vegetable mixture with the potato/cauliflower mix and place in the oven and bake for 25 minutes.

I personally think this recipe is best served with some of my Vegan Gravy

Lentil Veggie Loaf