Lentil Shepard's Pie

This recipe is adapted from a recipe in the 'Eat More' Cookbook from the Complete Health Improvement Program.

If your not into spicy food, ease back on the curry powder.

What You Need:

1kg potatoes, peeled and diced

I tablespoon oil

1 Medium onion, chopped

1 Stalk celery, finely chopped

I large carrot, finely chopped

2 teaspoons curry powder

1 teaspoon cumin

1 tablespoon soya sauce

400g tomato pasta sauce

2 x 400g cans brown lentils drained and rinsed

1 cup frozen veges

Knob of butter, margarine or similar (Prenzel Butter Rice Bran oil is an awesome substitute for Butter)

½ cup milk (or rice milk, soy milk or similar)

Preheat oven to 180 C. Place potatoes in a large saucepan with salted water. Bring to boil. Simmer until tender.
Heat oil in a medium pot and saute’ onion, celery and carrot until soft.
Add curry powder and cumin and saute’ for one minute.
Add pasta sauce, lentils, veges, and soya sauce and bring to boil. Reduce heat and simmer for 5 minutes.
Drain potatoes, and add butter and milk. Mash until smooth.
Spoon lentil mix into a large oven-proof dish. Top with mashed potato
Bake in at 1800C for 40 minutes