OH! Magazine - Australian Version January 2018 | Page 16

( ( OH
OH YUM
YUM ) )
CAROLINE TRICKEY'S
LENTIL SHEPHERD'S
PIE
Here's a delicious way to get more veggies into your diet.
How to make them: What you’ll need:
1. For the mash topping: Cook the sweet potatoes in boiling
water for 8-10 minutes, or until very soft. Drain well, transfer
to a medium bowl, add milk and salt and pepper to taste
and mash.
2. Heat a large frying pan over medium heat. When hot, add oil
and onion and sauté for 2–3 minutes until soft. Then add
garlic, mushrooms and tomato paste, and sauté for 3–4
minutes.
3. Add carrot, zucchini, drained lentils, vegetable stock and
Worcestershire sauce.
4. Sprinkle cornflour over the top and stir in. Bring mixture to
the boil, then simmer for 2 minutes. Turn heat off, then stir
through peas and parsley. When cooled a little, taste to
check seasoning.
5. To assemble: Heat oven to 200 degrees C. Scoop the lentil
mixture evenly into the 4 pie dishes. Top with mash and
using a fork, spread evenly over lentil filling to cover but
don’t flatten them down, give them a rough, rustic,
homemade look! Sprinkle with Parmesan cheese and bake
for 10–15 minutes or until the top just starts to brown. 4 individual pie dishes (1¼ cup capacity)
For the mash topping
600g sweet potato, skin on, scrubbed well and
diced in 1cm squares
¼ cup your choice of milk (coconut milk is great
in sweet potato mash)
Salt and pepper, to taste
¼ cup Parmesan cheese, freshly grated
Filling
1 tablespoon extra virgin olive oil
1 large brown onion, finely diced
3 cloves garlic, crushed
2 cups flat mushrooms, sliced
3 tablespoons tomato paste
1 medium carrot, finely diced
2 zucchini, finely diced
400g tin brown lentils, rinsed and drained
2 cups vegetable stock
1 tablespoon Worcestershire sauce
1 tablespoon cornflour
1 cup frozen peas
2 tablespoons fresh parsley, chopped
To serve
Steamed green vegetables such as
broccoli or green beans or English spinach
Makes: 4
Recipe from Veggielicious,
by Caroline Trickey ($45,
healthyhomecafe.com)
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OH! MAGAZINE ( JANUARY 2018 )