Moroccan Style Veggie Shepherd’s Pie
The potato and broccoli mash we love as an alternative to the traditional, and sooo good for you.
Ingredients
Filling
- 40 g butter [can also use oil for the frying]
- 1 onion [diced]
- 2 lentils (canned) [drained and rinced]
- 1 carrot [large - grated]
- 2 tbsp tomato puree
- 2 tbsp tomato sauce
- 60 ml Red Wine
- 1/2 tsp dried chilli flakes [optional]
- 2 garlic clove [chopped]
- 2 tsp cumin (ground)
- 60 ml Chutney
Potato & Broccoli Topping
- 6 potato [peeled and diced]
- 1/2 broccoli [Broken into florets]
- 10 g fresh chives
- 40 g butter
Instructions
- Boil the potatoes in plenty of boiling salted water for approx 10-15 minutes. Add the broccoli florets and cook for a further 10 minutes or till very soft.
- Meanwhile make the filling: Heat half the butter in a large frying pan and when it begins to foam, add the diced onion. Sauté for 5 minutes or until soft and starting to brown.
- Add the grated carrot, garlic, tomato purée, ketchup, red wine and the chilli flakes. Stir well and raise the heat to a rapid simmer.
- Cook for a further 2 to 4 minutes.
- Add the cumin, chutney, lentils. Leave to simmer for 5 minutes. Season with salt and pepper to taste.
- Drain the potatoe and broccoli mix, then mash with the butter and season well with salt - keep tasting so it has good flavour.
- To assemble the dish: place lentil filling at the bottom of a ovenproof dish. Top with the potato and broccoli mash, heat through (if required) and serve garnished with chives.
Notes
Serve with a Fresh Green Salad.
Tried this recipe?Let us know how it was!
