Lentil Shepherds Pie
Serves: 6
Ingredients:
Ingredients:
800g lentils (2 cans)
400g diced tomatoes
1 cup bone broth
1 carrot
1 brown onion
1/2 cup peas
1 celery stick
2 garlic cloves
2 bay leaves
1 tbsp tamari
1 tbsp rosemary
1 tbsp olive oil
400g potatoes
1/2 cup milk
2 egg yolks
3/4 cup parmesan cheese
Method:
Method:
Finely dice the onion, celery and garlic and add them to a fry pan over a medium heat with some olive oil. Saute until soft
Thinly chop the carrot, adding this to the fry pan once the onions are cooked
Add the lentils, diced tomatoes, peas, bay leaves, rosemary and tamari. Bring to a gentle simmer and leave to reduce for roughly 20 minutes
Prepare the potato mash by peeling and dicing the potatoes, steaming or boiling them until soft
Take out a mixing bowl, and add in the hot soft potatoes, milk, egg yolks and 1/4 cup