Kumara & Lentil Shepherd's Pie

Name: Kumara & Lentil Shepherd's Pie
Cuisine: New Zealand
Ingredients: 300 g Green or brown lentils (dry); 1.2 kg Kumara (peeled & cubed); 2 large Onion (chopped); 3 Carrots (diced); 2 stalks Celery (diced); 3 tbsp Tomato paste; 800 ml Vegetable stock; few sprigs each Fresh thyme & rosemary; 3 tbsp Olive oil; for mash topping Plant-based milk & vegan butter

A recipe from New Zealand.

🇳🇿 New ZealandshepherdsPiekumaralentilveganvegetarianhighCarbcomfortFoodbakedmealPrepantiInflammatoryheartHealthy

Nutrition (per serving)

420Calories

18 gProtein

68 gCarbs

10 gFat

10 gSugar

750 mgSalt

Ingredients

300 g Green or brown lentils (dry)
1.2 kg Kumara (peeled & cubed)
2 large Onion (chopped)
3 Carrots (diced)
2 stalks Celery (diced)
3 tbsp Tomato paste
800 ml Vegetable stock
few sprigs each Fresh thyme & rosemary
3 tbsp Olive oil
for mash topping Plant-based milk & vegan butter

Method

Cook lentils in stock with herbs until tender (25–30 min). In separate pan, sauté onion, carrots and celery in oil 8 min until soft. Add tomato paste, cook 2 min.
Combine lentils and vegetables in baking dish. Season well.
Boil kumara until soft, mash with plant milk and vegan butter until creamy. Spread over lentil mixture.
Bake 200°C 25–30 min until top golden. Rest 10 min before serving – hearty vegan NZ shepherd's pie with sweet kumara topping.