Shepherd’s Pie

  • Cooking time: 1.5 hrs
  • Serves: 4-6
  • 3 tablespoons olive oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, crushed
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 2 stalks rosemary, leaves finely chopped
  • 500 g diced mushrooms
  • 1 cup vegetable stock
  • 400 g can whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1/2 tablespoon chilli flakes
  • 400g can of brown lentils, rinsed and drained
  • salt
  • pepper

  • 1 kg sweet potato, peeled and chopped
  • 70 g butter

Preheat oven to 200° C.

Heat oil in a large saucepan over a medium heat. Add the onion, garlic, carrot, celery and rosemary. Cook for 5-7 minutes stirring until softened. Add mushrooms. Cook for a further 5-10 minutes or until softened and the liquid from the mushrooms has evaporated. Stir through the stock, tomatoes, tomato paste, bay and chilli flakes. Bring to the boil and reduce to a simmer. Cover with a lid and cook for 15 minutes. Remove lid and cook for a further 10 -15 minutes or until the liquid has reduced. Stir through the lentils. Season with salt and pepper.

Meanwhile; steam the sweet potato for 20 minutes or until tender. Place into a bowl, add the butter and mash until smooth. Season with salt and pepper.

Transfer the mushroom mix to a 2 L baking dish. Spoon on the mashed sweet potato and smooth over.

Bake for 20 minutes.

Serve with a green salad.