Informations supplémentaires
35 min.
|
637 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Peel and cut the potatoes and the carrots into small cubes. Chop the onion, mushrooms, parsley and garlic. Drain and rinse the lentils and the corn seperately.
2. Cook the potatoes
Put the potatoes in a pot of salted water and bring to a boil. Cook 12-14 minutes until tender then drain. Mash the potatoes into a puree, mixing with some milk and butter to taste. Season with salt and pepper.
3. Cook the onion and the carrot
Heat a drizzle of oil in a skillet over medium heat. Cook onion, garlic and carrot for 3-4 minutes. Add the mushrooms and cook 5-6 minutes. the lentils, tomato paste, soy sauce and half of the parsley and cook for 2 minutes. Season to taste.
4. Bake in the oven
Put the lentil mixture at the bottom of a baking dish. Add the corn then top with the mashed potatoes. Garnish with the cheese and the paprika to taste. Cook in the oven for 12-15 minutes until the top is golden. Bake at broil for 2-3 minutes if desired for more browning.
5. Plate your dish
Serve the shepherd's pie with the remaining parsley. Bon appétit!
500gYellow Potato(es)
100gMild Cheddar
199mlCorn Kernels
0.5unitYellow Onion(s)
1unitCarrot(s)
405mlGreen Lentils
100gWhite Medium Mushroom
2gSmoked Paprika
18gSoy Sauce
2unitGarlic Clove(s)
1unitFresh Italian Parsley
30mlTomato Paste
What you need
baking dish, pan, pot, strainer, potato masher
637 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
95g
32%
fat
16g
25%
cholesterol
41mg
14%
fiber
17g
68%
protein
35g
saturated
8g
40%
sodium
1483mg
62%
sugar
14g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg