Winter has well and truly kicked in, which means it's the perfect weather for warm hearty meals at dinnertime. This lentil shepherd's pie hits the spot and is packed full of as many colours we could fit into the one dish; this will help keep our immune system in check to stave off those winter colds and flu's. What makes this meal great is that it tastes just as good re-heated the next day and keeps really well in the freezer. While it may be a delicious vegetarian dish, don't be scared to throw in some mince meet or leftover roast meat to add som more substance. Cook up a big batch for dinner and throw some in a containers for lunch the next day.
Prep: 30 mins
Cooking Time: 60 mins
Large Oven-proof Fry Pan
2 tbsp olive oil
1 red capsicum
1 red onion
1 leek, white part chopped (discard greens or save for making a bone broth)
2 celery stalks, chopped
3 carrots, chopped
3 garlic cloves, crushed
1 zucchini, chopped or grated
1 cup of vegetable stock, bone broth or water
1 tomatoes, chopped (or 1 can of diced tomatoes)
2 cups green lentil ("puy")
2 tsp dried oregano
1 cup frozen peas
2 handfuls of silverbeet, thinly shredded
For the topping:
1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
1/4 cup of grated parmesan cheese (optional)
Preheat the oven to 180C.
Arrange the capsicum and eggplant on a baking tray and bake for 40mins or until tender. Remove from oven.
Chop and deseed the capsicum, slice the eggplant in half and scoop out the flesh and set aside.
Meanwhile, heat the oil in a large ovenproof pan over medium heat on the stove. Add the onion and leek and stir for 2mins. Add the celery and carrot and cook, stirring occasionally for 8mins.
In large saucepan, add the broccoli and cauliflower and cover with water and bring to the boil, then reduce to a simmer.
Add the garlic to the pan and stir through, cooking for an additional minute.
Add in the eggplant, capsicum, tomatoes and zucchini, and a cup of water or stock to create the sauce. Add the lentils and oregano. Cook for 20mins or until all the vegetable have softened slightly and the tomatoes have cooked down.
Meanwhile, remove the broccoli and cauliflower from the heat and drain.
Roughly mash and set aside.
Stir through the peas and silverbeet into the lentil mix.
Top the lentil mix with the broccoli and cauliflower mash. Drizzle with olive oil and parmesan (if desired).
Place the pan into the oven and bake for 20 mins or until the cheese just starts to brown.
For more recipes, head over to The Simple Lunchbox