Lentil sheperd’s pie

Here is a lentil sheperd’s pie recipe from our “10-4” book. Following the theme “make it and take it, wherever the day takes you” of March, the Nutrition Month, this recipe is very quick and simple to run!

2 portions
Less than 30 minutes

Ingredients

2 medium potatoes, peeled and halved
1 tsp (5 ml) olive oil
½ tsp (2 ml) ground turmeric
1 clove of garlic, finely sliced
1/2 onion, chopped
3 oz (90 g) lean veal, minced
½ cup (125 ml) canned lentils, drained and rinsed
½ cup (125 ml) canned creamed corn
1 tsp (5 ml) olive oil
¼ cup (60 ml) 1% milk
Black pepper to taste

Each serving of this recipe contains:

354 calories/ 53 g carbs / 18 g proteins / 8 g fat 

Directions

1. Preheat oven to 375 °F.
2. In a saucepan, cook the potatoes until tender. Transfer to a bowl and mash. Add the oil, milk, and pepper. Set aside.
3. In a non-stick pan, heat the oil and sauté the garlic, onion, and turmeric for about 4 minutes. Add the veal and cook a further 10 minutes. Add the lentils, mix, and cook another 2 minutes.
4. Transfer the mixture into a lightly oiled loaf pan and cover with creamed corn, then potatoes.
5. Cook in the oven for about 30 minutes

For each portion, serve with: 1 cup (250 ml) shredded romaine lettuce with 1 tsp (5 ml) of olive oil and 1 tsp (5 ml) of balsamic vinegar.

Bon appétit!

Lentil sheperd’s pie is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2015