Lentil and Sweet Potato Shepherd’s Pie

Serve up a hearty feast for the family with this veg-packed shepherd’s pie, topped with a fluffy sweet potato topping – delicious!

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Ingredients

2 tbsp olive oil

1 onion, finely chopped

1 carrot, scrubbed and finely chopped

10g rosemary, leaves picked and finely chopped

2 garlic cloves, crushed

2 x 390g tins green lentils

400g tin plum tomatoes

500g sweet potatoes, peeled and cut into chunks

½ head of broccoli, cut into florets

Carbohydrate 51.3g Protein 12.6g Fibre 15.7g

Heat the oil in a large frying pan over a medium-high heat and fry the onion and carrot for 6-8 mins until lightly golden and tender. Add the rosemary and garlic and fry for another 1-2 mins until fragrant. Add the lentils and the water in the tin, the tomatoes and 250ml water. Break up the tomatoes with a wooden spoon. Season well; bubble over a medium heat for 15-20 mins until thickened and saucy.
Meanwhile, boil the sweet potatoes for 15-20 mins until very tender. Drain well, then tip back into the pan; season with black pepper and mash until smooth.
Heat the grill to high. Spoon the lentil mixture into a 20cm round or 25 x 20cm baking dish. Spoon on the mash, smooth over to cover the filling, then swirl with a fork. Grill for 10-15 mins until the mash is turning lightly golden in places and the filling is piping hot.
Meanwhile, steam the broccoli for 6-8 mins until the stems are tender. Serve alongside the pie.