Recipe: Healthy Shepherd’s Pie

HEALTHY SHEPHERD’S PIE

SERVES 4 INGREDIENTS:

• 100gms minced beef • 1 cup brown lentils (soaked overnight) • 1 small carton Campbells vegetable stock • 1 small onion • 1 tin chopped tomatoes in puree (I like

Watties Savoury tomatoes) • 1 stick celery (chopped) • 1 carrot (grated) • 1 zucchini (grated) • A handful of button mushrooms (chopped) • 1 cauliflower, chopped into large chunks • 2 tbsp olive oil • 2 tbsp butter

INSTRUCTIONS:

In a medium sized pot, boil the lentils in water for 50 minutes until soft and mushy, drain and set aside. Refill the pot with water and boil the cauliflower chunks for 30 minutes until also soft. In a heavy based frying pan, add the olive oil, and brown the onions and mince meat over a medium heat. Then add cooked lentils, vegetable stock, tinned tomatoes and other vegetables. Simmer on a moderate heat for 40 minutes until flavours have merged. Mash the cauliflower with butter separately in the pot, and then dollop over the top of the lentil & mince mixture in the frying pan. Place under a hot grill for 5-10 minutes to crisp up the cauliflower topping. Ready to serve. This can be pureed for infants. A double batch can be kept in the fridge for dinner two nights in a row, and it also makes a quick, tasty breakfast topped with a poached egg.