ELEVEN VEG SHEPARD’S PIE
This Eleven Veg Shepard’s Pie is delicious and loaded with vegetables, give it a go!
for 6 servings
1 sweet potato (350g), peeled and chopped
1 cup pumpkin, peeled and chopped
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 tbsp mild curry powder
1 tsp turmeric
1 bay leaf
500g lamb or pork mince
1 cup green beans, chopped
1 cup frozen peas and corn
1 carrot, diced
1 cup broccoli, cut into florets
½ zucchini, diced
1 cup cauliflower, diced
810g tin of chopped tomatoes
400g tin of lentils, rinsed and drained.
Preheat oven to 180°C. Steam sweet potato and pumpkin until soft (about 10-15 minutes). Transfer to a bowl, add 1 tbsp of extra virgin olive oil, then mash. Set aside and keep warm
Add remaining extra virgin olive oil to a large saucepan placed over medium-high heat. Add onion, curry powder and turmeric. Cook for 3 – 4 minutes, soft. Add bay leaf and mince; cook until just browned.
Add beans, peas, corn, carrot, broccoli, zucchini and cauliflower. Lightly sauté for 5 minutes. Add tinned tomatoes and bring to a simmer. Stir through lentils and simmer until warmed through.
Transfer mixture to a large casserole dish and top with mash. Bake for 30 – 40 minutes.