Lentil and mushroom shepherd's pie

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 800 g brown lentils, canned, drained and rinsed
• 400 g button mushrooms, chopped
• 1 brown onion, diced
• 2 carrots, diced
• 400 g canned diced tomatoes
• 300 ml salt-reduced vegetable stock
• 700 g potatoes, peeled and chopped
• 400 g sweet potato, peeled and chopped
• 100 ml reduced-fat milk
• 2 tbsp extra virgin olive oil

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oven to 200°C (180°C fan). Boil the potato and sweet potato until tender, then mash with the milk and a little oil.
2. 2Step 2. Cook the onion, carrot and mushrooms in the remaining oil for ten minutes until softened and browned.
3. 3Step 3. Add the lentils, tomatoes and stock and simmer for 15 minutes until thick.
4. 4Step 4. Spoon into a baking dish, top with the mash and bake for 25 to 30 minutes until golden and bubbling.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.