Curry lentils Sheppards Pie



This delicious recipe is so easy, clean and quick! We are fans of healthy food made with no effort and this is one of them! Plus you can use any bits you have left of veg. You can recycle mash potatoes or use other roots veg for it. Perfect for the family or to have left overs and not have to cook anytime soon again!





MASH POTATOES

Ingredients

2 MEDIUM POTATOES, peeled and chopped

1 SWEETPOTATO, peeled and chopped

SALT to taste

1/2 cup PLANT MILK

NUTRITIONAL YEAST 5tbsp 3 for mash 2 to top


Instructions

-Turn oven on at 200C

-In a saucepan boiling water and all the ingredients. Boil untill soft and cooked

-Strain and let it sit a min.

-Put back in sauce pan and add 3tbsp of nutritional yeast and half a cup of milk

-Mash well, add salt to taste while you are mashing


FILLING

Ingredients

SOAKED COOKED LENTILS 6cups

RED ONION 2 chopped small dice

RED PEPPER, 1 chopped in small pieces

CARROTS 2 small dice

BLACK OLIVES, 1/2 cup chopped

PEAS fresh cup

CURRY POWDER or CUMIN TUMERIC CINNAMON CORIANDER SEED POWDER

WATER OR VEG STOCK 1 1/2 cups

CILANTRO OR BASIL to taste

OLIVE OIL


Instructions

-Set a frying pan to med heat. Sautee onion and pepper untill translucent and carrots and curry powder (or 2tbsp cumin seed, 1 tbsp tumeric ,half tbsp cinnamon 1tbsp of ground coriander) Continue to sautee 2 mins with all the spices.

-Add veg stock or water

-Add lentils, olives and peas

-Cook untill water evaporates and the mix thickens


Assamble

Use a deep baking tray 12cm by 6cm by 2cm or similar

Place the lentil mixture and spread evenly. Spread the mash potatoes on top

Top with touch olive oil and nutritional yeast

Bake for 15 minutes or until the top is golden and crispy!

Serve with some fresh salad!


Bon profit!



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