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  • Woman's Weekly

    Fabulous and FIBRE-RICH

    Jul 06, 2022 7 minutes
    FEATURE COMPILED BY: GEORGIA SPARKS

    LENTIL SHEPHERD’S PIE

    This comforting dish will please everyone and keep all your tummies happy at the same time.

    PER SERVING

    370 cals, 7g fat, 1g sat fat, 57g carbs

    SERVES 4

    ✣ 1 large potato (skin on), cut into 2.5cm (1in) chunks

    ✣1 medium sweet potato (skin on), cut into cubes

    ✣ 2tbsp milk kefir yogurt

    ✣ 2tbsp olive oil

    ✣ 1 leek, cut into rounds

    ✣ 2 carrots (skin on), diced

    ✣ 2-3 garlic cloves, crushed

    ✣ 1tbsp dried thyme

    ✣1 small swede, peeled and cubed, cut into 2.5cm (1in) chunks

    ✣400g (14oz) can of green lentils, drained and rinsed

    ✣200ml (7fl oz) cold-pressed

    beetroot juice

    ✣ 400g (14oz) can of chopped tomatoes

    ✣200ml (7fl oz) vegetable stock

    ✣ 1tbsp tomato purée

    ✣1tbsp Worcestershire sauce (optional)

    1 Heat the oven to 220C/ Gas 7. Bring a large pan of salted water to the boil. Add the potato and sweet potato and cook for 20-25 mins until tender. Once cooked, drain and mash. When cool, add the milk kefir and season.

    2 Heat the olive oil in a large pan over a medium-high heat. Add the leek

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