Our healthy but delicious version of a Sheppard's Pie. Don't know about you guys, but this second (or is it third?) lockdown is really getting to us. Our good eating habits have been put on the back burner. This recipe is helping us see the light again! It is a nourishing dish that takes under an hour to prepare and bake. Packed with flavour and delicious veggies, this is the perfect comfort food for this winter. The lentils are full of protein and fibre and who can resist the mashed cauli with cheese to top it all off? We bake it in individual ramekins and serve it with a bright green salad and a warm baguette. Ok lockdown, we got you. 😜
1 tbsp olive oil
1 med onion, diced 2 large carrots, diced
2 stalks celery, diced 1 red pepper, diced 1 garlic clove, minced 28 fl oz diced tomatoes
2 tbsp tomato paste 19 fl oz lentils, drained and rinsed
1 tsp garam masala ½ tsp salt 1 head cauliflower 3 tbsp sour cream 3 tbsp butter ½ tsp salt ½ tsp pepper 1 cup grated mozzarella cheese Chives, chopped
Heat oven to 375° F Heat olive oil in a large sauté pan on med high. Add all the diced veggies. Sauté for about 10 mins until onions are soft but there is still a bite to the celery. Add minced garlic and stir until fragrant. Add can of tomatoes, paste, lentils, garam masala and salt. Stir to combine and simmer for approx 15 mins until tomato sauce is reduced.
Meanwhile, cut cauliflower into florets and steam over boiling water for 10 mins until easily pierced with a knife. Transfer cauliflower to a blender and add butter, sour cream and salt and pepper. Blend until no lumps can be seen. Transfer sautéed veggies into a shallow ovenproof casserole dish or individual ramekins. Top with the pureed cauliflower and sprinkle with grated cheese. Bake for 10 mins and then broil for the last 2 until cheese is lightly browned and bubbling.
Top with chopped chives!
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