Lentil shepherd's bake
A family-size tray of savoury lentils under a golden mashed-potato crust — bakes in one dish and freezes in portions.
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- Prep
- 20 min
- Cook
- 30 min
- Serves
- 5 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (6)
Method
- 1
Cook the onion and carrot in the oil, add the grated tomato and lentils and simmer into a thick base.
- 2
Boil the potato and mash with a little olive oil, salt and pepper.
- 3
Spread the lentils in a baking dish and top with the mash, roughing the surface with a fork.
- 4
Bake at 200°C for 25–30 minutes until the top is golden.
- 5
Cool fully before freezing in portions; reheat covered.