CanHOPE is a non-profit cancer counselling and support service provided by Parkway Cancer Centre, Singapore.

Recipes

Lentil Shepherd’s Pie

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SERVES 2

Serving Size: 560g

Filling:
Water 50ml
Brown Mushroom (fine dice) 40g
Yellow Onion (fine dice) 30g
Red Lentil (dried) 26g
Tomato Paste 20g
Carrots (grate) 20g
Celery (fine diced) 20g
Mung Beans (diced) 16g
Frozen Peas (thawed) 10g
Garlic (minced) 2 cloves
Vegetable Oil 1 tsp
Thyme (dried) 2 pinches
Basil (dried) 2 pinches 
Salt 2 pinches 
Black Pepper 1 pinch 

Mashed Potato:
Potato (peeled, cubed) 200g
Water (boiling, for cous cous) 60ml
Unsweetened Oatmilk 50ml
Cous Cous 40g 
Salt 1 pinch
Black Pepper 1 pinch

DIRECTIONS

Preparation:

  • Add boiling water to couscous, stir and cover for 5 minutes.
  • Boil soaked mung beans in a pot for 16 minutes over large fire. Add frozen peas and cook for 3 minutes.
  • Boil soaked lentils in a pot for 15 minutes over medium heat. Cover the pot.

For mashed potatoes:

  • Boil potatoes in a large pot for 10 minutes. Drain the water, add oatmilk, salt and black pepper. Mash potatoes till smooth.
  • Mix cooked cous cous in.

For filling:

  • Add oil to pan, sauté onions for 1 minute over medium heat.
  • Add mushrooms, cauliflower, carrots, celery, garlic, thyme and basil to pan. Sauté for 2 minutes.
  • Add lentils, mung beans, peas, tomato paste, water, salt and pepper. Cook for 1 minute to reduce sauce.
  • Transfer cooked filling to baking dish and cover or pipe with mashed potatoes. Bake at 180°c for 15 minutes.

Tips

  • Soak mung beans and lentils for 20 minutes. Drain water.

Other Notes:

  • Energy 281 kcal
  • Carbohydrate 52g
  • Protein 12g
  • Fat 4g
  • Sat fat 0g
  • Sodium 396mg