Shepherd's Pie with Lentils-Did I hear you say, YUM?
This recipe is sure to please even the pickiest of eaters! Tasty and nutritious.
My mom, who happens to be an exceptional cook, is always trying new ways of hiding vegetables in her recipes; it seems to be the only way she can get some nutrition into my dad. Here's a recipe that's sure to please. It's comfort food that's both tasty and nutritious (just don't tell dad)!
2 or 3 potatoes, quartered
2 carrots, sliced
1 head of cauliflower, separated into small florets
Olive Oil (I use avocado oil)
3 or 4 garlic cloves finely chopped
1 large onion, chopped
250g (1/2lb) lean ground beef
475g (2 1/4 cups or one 540ml can) canned green lentils, rinsed and drained
1 tsp savory or dried thyme
1 tbsp dried parsley
Sal and freshly ground pepper
285g (1 1/2 cups) cream corn or niblet corn
1 tsp butter, cut in squares
Preheat the oven to 350F.
- In a saucepan, cook the potatoes and the carrots for approximately 20 minutes. Steam the cauliflower until tender.
- Meanwhile, heat the oil in a large skillet and sauté the garlic and onion over medium-high heat for approximately 5 minutes, until they are tender. Add the beef and cook, stirring. When the meat is cooked, add the lentils, savory or thyme and the parsley. Season with salt and pepper to taste. Stir for 2 to 3 minutes, remove from the heat and set aside.
- Drain the potatoes, carrots and cauliflower. Purée these three together and season with salt and pepper to taste.
- Transfer the meat and lentil mixture to an ovenproof dish. Cover with the corn and then add a layer of the vegetable purée.
- Dot with small pats of butter and bake uncovered in the oven for 30 minutes, or until the crust turns golden.
Note: I like to add peas to the meat mixture. Be creative and try some variations but be sure to let me know what you did.
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