Nutrition Info.(per serve)
- 3 cups brown lentils, cooked
- 1 medium onion, chopped
- 1 tablespoon oil
- 1 handful plain flourall purpose flourX
- 3/4 cup lentil cooking water
- 1 teaspoon Marmite
- 1 tablespoon Worcestershire sauce
- 1 tablespoonsoy sauce
- 1/3 cup tomato paste
- 1/3 cup tomato sauce
- 1 heaped teaspoon mixed herbs
- 1 cup frozen mixed vegetables
- 1/2 teaspoon salt
- For the topping
- 6-7 medium potatoes, peeled and cut in chunks
- 1 tablespoon lite olive spread or a knob of butter
- 1/3 cup trim milk
- salt and pepper to taste
Total fat 4.4g
Saturated fat 0.7g
Dietary fibre 6.7g
1 Cook lentils in plenty of water until tender – approximately 40 minutes. Reserve 3/4 cup cooking liquid.
2 Place potatoes in a saucepan of cold water and bring to the boil. Simmer until tender, then drain and mash with milk, butter, salt and pepper.
3 While potatoes are cooking, sauté onion and garlic in oil, stir in flour and then, using a whisk, add cooking liquid from lentils a little at a time, mixing well after each addition.
4 Stir in sauces and seasoning, herbs and lentils and lastly add mixed vegetables. Simmer for 10 minutes, stirring frequently.
5 Pour mixture into an ovenproof dish and top with prepared mashed potato, swirling with a fork to make spiral patterns on top. Bake in a preheated oven at 200ºC for 20 minutes or until golden and crispy on top.
Make it dairy-free: Substitute butter with olive spread and use soy milk to mash spuds.
Make it dairy free: Substitute butter with olive spread and use soy milk to mash spuds.