A quirky spin on the classic Shepherds Pie.
What's In It?
- 2 tbsp Olive oil
- 1 Onion, finely diced
- 1 Large carrot, peeled and finely diced
- 1 Large celery stick, finely diced
- 400g Tinned lentils, drained and rinsed
- 400g Tinned tomatoes
- ½ C Salt-reduced vegetable stock
- 1 tbsp Worcestershire sauce
- 2 Bay leaves
- 1 tsp Cracked pepper
- 4-6 Kipfler potatoes, scrubbed and thinly sliced
- 1 tbsp Olive oil (additional)
Let's Get Cooking
- Preheat over to 180°C.
- Heat oil in a frying pan over medium heat.
- Add onion, carrot and celery to the pan. Stir continuously until softened. Onions will become translucent when ready.
- Add lentils to the pan, stirring to combine. Cook for 2-3 minutes over medium heat.
- Add the tomatoes, stock, Worcestershire sauce, bay leaves and pepper. Stir to combine then reduce heat and simmer uncovered for 10-15 minutes. The liquid should reduce by a third.
- Transfer lentil mixture to a casserole dish. Top with sliced kipfler potato slices and drizzle with olive oil. Bake for 25-30 minutes.
- Serve with salad greens or steamed vegetables.
Why is this so Good?
Think meat free and mash free. This variety probably doesn’t sound like it will come anywhere near the classic variety but I assure you it will. The meat free alternative mirrors the traditional flavour base, using lentils in place of meat and crunchy baked potatoes instead of mash. It’s delicious!
Meat consumption has increased significantly over the past few decades. Instead of enjoying meat a few times a week, we’re now relying on meat to provide a large proportion of our daily food consumption. It’s a good idea to make an effort to shift back to traditional consumption patterns as excess can cause a range of health implications.
Mash potato, although delicious is loaded with butter and/or cream. You can have some control over the amount of added fats when making your own mash at home. If choosing mash on a restaurant menu you can guarantee it’s not going to be good for you. For this reason, the wafer thin crunchy potato slices are a smarter choice.
Kipfler potatoes earned their credit as a waxy, low GW variety. Their size and texture mean they’re perfect for roasting. Leave the skin on (after a good scrub) for added fibre. Most people are aware that skin is edible, but don’t know that the skin and membrane just under the skin contains majority of the fibre.