Vegetarian Shepherd’s Pie A comforting classic dish with fibre rich lentils and vegetables instead of meat. Print this recipe Details Serves: 6Number of ingredients: 14To prep: 10 minutesTo cook: 50 minutesDifficulty: Easy Nutrition per servingKilojoules: 977Calories: 234Protein: 13.6gFat: 4.8gSaturated Fat: 2.1gCarbohydrates: 33gCarbohydrates per 100g: 11.5gFiber: 9.8gSodium: 334mgPotassium: 954mg Ingredients 1 cup brown lentils 2 carrots, diced 1 onion, chopped 2 cloves garlic, crushed 1 cup frozen peas 2 tablespoon tomato paste, no added salt 1 cup vegetable stock, no added salt 1 teaspoon dried thyme 1 tablespoon reduced salt tamari 4 medium lower carb Carisma potatoes, peeled and chopped 2 tablespoons butter 1/4 cup milk of your choice Salt and pepper to taste Method Boil the potatoes in salted water until soft, about 15-20 minutes. Drain and set aside. In a pan, sauté onions, carrots, and garlic until softened. Add the lentils, tomato paste, vegetable stock, peas, and thyme. Simmer for 20-25 minutes, until the lentils are cooked and the mixture thickens. Season with tamari, salt, and pepper. Mash the cooked potatoes with butter, milk, salt, and pepper. Spread the lentil mixture into a baking dish and top with mashed potatoes. Bake at 190°C for 20-25 minutes until the top is golden brown. Serve hot.
