Trevor's Recipe Collection
Trevor's Recipe Collection
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:
- Spray a large saucepan with the low calorie cooking spray and cook the carrot, onion and garlic for 2-3 minutes until softened.
- Add the lentils and the stock, bring to the boil and cook for 10 minutes.
- Stir in the tomatoes, peas and tabasco sauce and simmer for 2-3 minutes until tender, seasoning to taste. Transfer to an ovenproof dish.
- 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.
- 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:
- Spray a large saucepan with the low calorie cooking spray and cook the carrot, onion and garlic for 2-3 minutes until softened.
- Add the lentils and the stock, bring to the boil and cook for 10 minutes.
- Stir in the tomatoes, peas and tabasco sauce and simmer for 2-3 minutes until tender, seasoning to taste. Transfer to an ovenproof dish.
- 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.
- 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
