Department of Health & Human Services Premiers Active April
Eleven Veg Shepherd’s Pie
That’s right – we said ELEVEN vegetables. This amazing and warming dish leaves traditional meat and three veg in the shade! If you’d like to skip the meat altogether, add an extra can of lentils to the mix.
1 sweet potato (350g), peeled and chopped
1 cup pumpkin, peeled and chopped
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 tbsp mild curry powder (can use gluten-free if required)
1 tsp tumeric
1 bay leaf
500g lamb or pork mince
1 cup green beans, chopped
1 cup frozen peas and corn
1 carrot, diced
1 cup broccoli, cut into florets
12 zucchini, diced
1 cup cauliflower, diced
810g tin of chopped tomatoes
400g tin of lentils, rinsed and drained
Preheat oven to 180°C. Steam sweet potato and pumpkin until soft (about 10–15 minutes). Transfer to a bowl, add 1 tbsp of extra virgin olive oil, then mash. Set aside and keep warm.
Add remaining extra virgin olive oil to a large saucepan placed over medium-high heat. Add onion, curry powder and turmeric. Cook for 3–4 minutes, until soft. Add bay leaf and mince; cook until just browned.
Add beans, peas, corn, carrot, broccoli, zucchini and cauliflower. Lightly sauté for 5 minutes. Add tinned tomatoes and bring to a simmer. Stir through lentils and simmer until warmed through.
Transfer mixture to a large casserole dish and top with mash. Bake for 30–40 minutes.
Recipe supplied by Nutrition Australia Vic Division.