Lentil Shepherd's Pie
with Cheesy Kumara Topping
A vegetarian dinner that’s comfort food at its best? Sign us up! This herby, tomato lentil base gets a golden kumara topping and piles of melted, oozy cheese for a cosy winter bake that will warm you up from the inside out.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 unit
Kumara
1 unit
onion
1 unit
carrot
3 clove
garlic
1 bunch
rosemary
1 tin
lentils
⅔ tin
tomato paste
1 tin
chopped tomatoes
1 bag
baby spinach leaves
1 cube
vegetable stock powder
1 block
Cheddar cheese
(Contains Milk; )
Not included in your delivery
olive oil
60 g
butter
(Contains Milk; )
¼ tsp
salt
½ tsp
brown sugar
2.5 tbs
water
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Peel the kumara and cut into 2cm chunks. Add the kumara to the boiling water and cook until tender, 10-15 minutes. Drain and return to the saucepan. Add butter (50g for 2 people / 100g for 4 people) and the salt and mash with a potato masher or fork until smooth. Set aside.
While the kumara is cooking, finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. Grate the Cheddar cheese. Drain and rinse the lentils.
Preheat the grill to medium-high. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook until softened, 5-6 minutes. Add the garlic, rosemary and tomato paste (see ingredients list) and cook, stirring, until fragrant and the tomato paste has darkened, 2-3 minutes.
Add the lentils, chopped tomatoes with roast garlic & onion, brown sugar, the water, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and the remaining butter to the frying pan. Simmer until reduced slightly, 5-7 minutes. Stir in the baby spinach leaves until wilted. TIP: Add a dash of water if the mixture looks dry!
Transfer the filling to a medium baking dish. Top with the kumara mash and sprinkle with the grated Cheddar cheese. Grill until the cheese is melted, 8-10 minutes.
Divide the lentil shepherd's pie between bowls.