Trevor's Kitchen

Trevor's Kitchen

Lentil Shepherd's Pie

Lentil Shepherd's Pie

Ingredients:

  • 200g red lentils
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 60g frozen peas
  • 1 carrot, diced
  • 1kg potatoes, diced
  • Dash of tabasco sauce
  • 2 tomatoes, skinned & diced
  • Low calorie cooking spray
  • 600ml stock
  • Salt & ground black pepper

 

About the Recipe

From Slimming World
This traditional family favourite has a veggie-friendly twist – we’ve replaced the lamb for lentils! A super comforting, satisfying and Syn-free shepherd’s pie.
If desired, sprinkle with 60g grated reduced fat cheddar cheese at the start of step 4, and grill for 2-3 minutes until golden brown and bubbling. (Add 2½ Syns per serving if using reduced fat Cheddar cheese).

Nutritional Info

Getting it done:

  1. Spray a large saucepan with the low calorie cooking spray and cook the carrot, onion and garlic for 2-3 minutes until softened.
  2.  
  3. Add the lentils and the stock, bring to the boil and cook for 10 minutes.
  4.  
  5. Stir in the tomatoes, peas and tabasco sauce and simmer for 2-3 minutes until tender, seasoning to taste. Transfer to an ovenproof dish.
  6.  
  7. Meanwhile cook the potatoes in a large pan of lightly salted boiling water for 10-15 minutes until tender. Drain and mash, season to taste and spread over the lentil mixture.
  8.  
  9. Place under a preheated hot grill for 2-3 minutes until golden brown and crispy on top.

Ingredients:

  • 200g red lentils
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 60g frozen peas
  • 1 carrot, diced
  • 1kg potatoes, diced
  • Dash of tabasco sauce
  • 2 tomatoes, skinned & diced
  • Low calorie cooking spray
  • 600ml stock
  • Salt & ground black pepper

 

Getting it done:

  1. Spray a large saucepan with the low calorie cooking spray and cook the carrot, onion and garlic for 2-3 minutes until softened.
  2.  
  3. Add the lentils and the stock, bring to the boil and cook for 10 minutes.
  4.  
  5. Stir in the tomatoes, peas and tabasco sauce and simmer for 2-3 minutes until tender, seasoning to taste. Transfer to an ovenproof dish.
  6.  
  7. Meanwhile cook the potatoes in a large pan of lightly salted boiling water for 10-15 minutes until tender. Drain and mash, season to taste and spread over the lentil mixture.
  8.  
  9. Place under a preheated hot grill for 2-3 minutes until golden brown and crispy on top.

About the Recipe

From Slimming World
This traditional family favourite has a veggie-friendly twist – we’ve replaced the lamb for lentils! A super comforting, satisfying and Syn-free shepherd’s pie.
If desired, sprinkle with 60g grated reduced fat cheddar cheese at the start of step 4, and grill for 2-3 minutes until golden brown and bubbling. (Add 2½ Syns per serving if using reduced fat Cheddar cheese).

Nutritional Info

Recipe Categories

pie-with-meat-01-w
Chicken
Fish
Durban Curry 2
Indian
pie-with-meat-01-w
Pie
Koeksisters-04-w
South African
Dahl-3-w
Soup
healthy-vegetarian-w
Vegeterian

Recipe Categories

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