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Hearty Shepherd's pie

Name: Hearty Shepherd's pie
Cook time: 30 min
Yield: 1

with creamy potato topping and buttered broccoli

Ready in around 30 mins

RECIPE FACT:

A healthy vegetable packed twist on an old favourite.

Nutritional Info:

Energy: 3298kj (789Kcal)
Protein: 40g
Carbohydrate: 62g
Fat: 40g
Contains: Gluten, Milk, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO MAKE THE CHUNKY MASH:

Finely chop the curly parsley discarding the stalks. Put the steamed potatoes into a pot with the nutmeg sauce and bring up to the boil over a high heat. Once boiling, turn the heat to low and cover with a lid, heat for 4-5 mins stirring regularly to make sure the nutmeg sauce doesn’t burn. Once hot, remove from the heat and add half the parsley, season with salt and pepper and mash with a potato masher. Cover to keep warm and set aside.
2. TO MAKE THE SHEPHERD'S PIE BASE:

Place the lentils into a sieve, rinse under cool running water and drain well. Finely slice the silverbeet discarding any white stalk. Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot add the silverbeet, season with salt and cook for 1-2 mins. Pour in the red wine sauce, peas and half the lentils and cook for 2-3 mins.
3. TO ASSEMBLE THE PIE:

Grease a small one serve oven proof baking dish or loaf tin with oil. Pour the lentil mixture into the oven dish, dollop over the potato mash and spread the mash over the top to cover the lentil filling. Sprinkle over the cheesy crumb and place in the oven for 12-15 mins until the topping has melted and browned. Allow to sit a few minutes before serving.
4. TO COOK THE BROCCOLI:

Cut the broccoli into small bite sized pieces. Wipe out the pan, place back over a medium-high heat with a drizzle of oil and a knob of butter. Once hot, add the broccoli, season with salt and cook for 5-6 mins. Remove from the pan into a serving bowl.
TO SERVE:

Spoon hearty shepherd’s pie onto a plate. Serve buttered broccoli on the side and sprinkle over remaining parsley