This is my take on a recipe my wife Sue made for me from the Slimming World site – I have made it a little bit less healthy by adding more cheese and a bit more oil, but it’s still very tasty! The picture above shows the veggie one and the vegan one I made for the cafe last week – both went very quickly and I didn’t get any for my tea!
Serves 4 to 6
For the Filling
200g uncooked red split lentils, rinsed
4 tbs olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
2 large carrots, finely chopped
1 courgette finely chopped
150g frozen peas
1 tsp Herbes de Provence
2 bay leaves
1 tsp sweet smoked paprika
1 tbs balsamic vinegar
700ml vegetable stock from bouillon
400ml Passata or finely chopped plum tomatoes
salt and black pepper to season
For the Topping
2 large sweet potatoes, peeled and chopped
1 tbs soya spread (or butter)
50ml soya milk (or milk)
120g of cheddar cheese (omit for vegan)
1. In a large frying pan add the olive oil and add the onions and garlic and cook until softened.
2. Add the carrots, courgette and Herbes de Provence and cook for a further 5 minutes.
3. Stir in the lentils, passata and paprika to evenly coat before pouring in the stock and add a splash of balsamic vinegar and the bay leaves, then bring to a boil and cover and simmer for 1 hour, stirring regularly to prevent sticking. When cooked, add the peas.
4. Preheat the oven to 200C.
5. Add the chopped sweet potato to a pot of boiling hot water and simmer till softened (approx 15 minutes). Then drain, add the milk and butter (or soya spread), mash, season and set aside.
6. Pour the shepherd’s pie mixture in a large oven proof dish and spread over the mashed sweet potato and sprinkle with your grated cheese.
7. Bake in the oven for about 30 mins, until cheese is melted and golden.
8. Serve with a fresh salad or vegetables.