Recipe: Lentil shepherd's pie

MICHELLE BRIDGES

Last updated 13:40 05/07/2012

WHO NEEDS MINCE? Lentil shepherd's pie is a healthier alternative.

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NEED TO KNOW

Main ingredient	Lentils
Type of dish	Casserole
Course	Main course
Cooking time	30 min - 1 hour
Serves/makes	4
Special options	Vegetarian

This is just like Mum used to make, but without the fatty mince and mashed spuds.

LENTIL SHEPHERD'S PIE

Serves 4

1/2 cup brown lentils

2 onions (1 whole, 1 chopped)

1 bay leaf

500g cauliflower, broken into florets

1/3 cup low-kilojoule ricotta

olive oil spray

1 large carrot, diced

150g mixed mushrooms, halved if large

1 garlic clove, crushed

400g can diced tomatoes

freshly ground pepper

1/3 cup grated parmesan

400g steamed broccoli

1. Place lentils, whole onion and bay leaf in a saucepan. Cover with 2 cups water, bring to the boil and simmer for 40 minutes or until lentils are tender. Drain; discard onion and bay leaf.

2. Meanwhile, steam cauliflower for 15 minutes or until very soft. Transfer to a bowl and mash with ricotta to make a coarse purée.

3. Lightly spray a frying pan with oil. Cook chopped onion, carrot, mushrooms and garlic for 8 minutes, stirring, until softened and golden. Stir in tomatoes, lentils and ¼ cup water. Season with pepper, then spoon mixture into an ovenproof dish.

4. Top with cauliflower mash and parmesan. Bake for 30 minutes until the cheese is golden. Serve with broccoli.

From Crunch Time Cookbook by Michelle Bridges.

-Daily Life

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