Lentil & mushroom shepherd's pie with olive-oil mash
A dinner for one: 615 kcal with 26 g of protein, 99 g of carbs and 16 g of fat, ready in 1 h.
- 1 h
- Dinner · 1 serving
- 615 kcal
Nutrition per serving
615 kcalEnergy: 16% protein, 62% carbs, 22% fat
- 26 gProtein
- 99 gCarbs
- 16 gFat
Fiber 22 gSugar 17 gSodium 460 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Green lentils, cooked140 g
- Mushrooms150 g
- Carrot½ (60 g)
- Onion½ (60 g)
- Garlic1 clove
- Tomato paste1 tbsp
- Frozen peas40 g
- Potato2 (220 g)
- Olive oil1 tbsp
- Thyme½ tsp
Method
- Boil the peeled potatoes for 20 minutes, drain and mash with half the olive oil, salt and a splash of the cooking water.
- Meanwhile soften the onion, carrot and garlic in the rest of the oil for 6 minutes, add the chopped mushrooms and cook for 6 minutes more.
- Stir in the tomato paste, thyme, lentils, peas and 100 ml water and simmer for 5 minutes.
- Spoon into a baking dish, cover with the mash and bake at 200°C for 20 minutes, until golden on top.
Make ahead
Assemble up to a day ahead and bake when needed; it freezes well.
Keeps well, so it works as tomorrow's lunch.
Freezes well.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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