gluten-free, dairy-free
A slight twist on the original classic Shepherd’s Pie, this dish packs more plant-based protein and immune-boosting beta carotene.
Make extra if you can, and freeze the leftovers for nourishing homemade ready-meals on wet and wintry evenings.
Ingredients
1 onion, chopped
1 celery stick, chopped,
2 cloves of garlic, crushed
2 large carrots, finely chopped
250g minced lamb
400g tinned brown lentils OR dried brown lentils (you may need slightly less in weight of the dried as they plump up when cooked)
150ml beef or vegetable stock
1 tablespoon flour – this can be plain flour or a gluten-free flour
1 tablespoon tomato puree
1tablespoon gluten-free Worcester sauce
1 sprig of fresh rosemary or 1/2 teaspoon of dried
1 large sweet potato
2 large regular potatoes (or equivalent in smaller sized potatoes)
2 teaspoons coconut oil
How to make Shepherd’s Pie with a twist
Peel and chop the regular potatoes and sweet potatoes. Put in a large pan with boiling water and cook until soft. In another pan gently heat the coconut oil and cook the onion, celery and garlic until soft. Add the mince and fry until browned. Add the flour; stir until combined then add the remaining vegetables and lentils and cook for 3-4 mins. Add the stock, Worcester sauce, rosemary and tomato puree and cook until thickened. If using dry lentils, you may need to add more stock, just keep checking as it cooks. Once the mixture has cooked (about 30 mins) spoon into a shallow ovenproof dish. Drain and mash the potatoes adding butter or soya spread and seasoning as desired. Spoon the mash over the meat mixture and bake in the oven at 180* / Gas 4 for 30-40 mins until the potatoes are lightly browned. Serve with steamed broccoli or peas.
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Hungarian Aubergine with Polenta
Coconut and Oat Salmon Strips