AnnAnnaAnne
Lentil and Purple Sweet Potato Shepherds Pie
1
人做过这道菜
用料
| Topping | ------------ |
| purple sweet potato | 1 medium |
| Nondairy milk | 1/4 cup |
| Salt and pepper | To taste |
| Filling | ------------ |
| Onion | 1/2 |
| Garlic | 1 clove |
| Tomato | 1 |
| Water | To Satue |
| vegetable stock | 1 cup |
| Carrot | 1 |
| Lentils* | 1 can |
| Herbs | As desired |
| Salt and pepper | To taste |
Lentil and Purple Sweet Potato Shepherds Pie的做法
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Preheat oven to 180C.
Peel and chop all vegetables.
In a large saucepan, add the onion, garlic and tomato and saute with water. When fragrant, add the vegetable stock, carrot, lentils and herbs. Simmer for 10 minutes or until vegetables have cooked through. Add salt and pepper to taste.
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For the topping, peel and chop the potato and boil in a saucepan for around 15 minutes or until soft. Drain and add to a bowl with the milk and desired seasonings. Use a whizz stick to puree and set aside.
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Pour lentil mixture into a casserole dish. Spread the sweet potato on top as desired.
Bake for 10 minutes or until the top of the potato has turned golden brown.
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Remove and let cool for 5 minutes. Enjoy!
小贴士
*Feel free to substitute with 1/2 - 3/4 cup dried lentils. If you do, boil for about 20 minutes beforehand.
