#MeatlessMonday is a world-wide movement that encourages eating vegetarian on Mondays. Going meatless just once a week is healthier for you, the planet, and your wallet! Try this Vegetarian Shepherd’s Pie and use the hashtag #SWEATmeals to see what other #SWEATMEs are cooking up. You might even be featured on our Instagram account!
Vegetarian Shepherd’s Pie
- 250g cauliflower (approx. ½ head), roughly chopped
- 1 medium sweet potato, cubed
- ½ cup ricotta cheese
- 1 medium onion, diced
- 1 large carrot, diced
- 1 garlic clove, crushed
- ½ cup cooked green peas
- 1 cup cooked lentils (tinned, no salt added, or cook ½ cup dried lentils)
- 1 can (425g) diced or crushed tomatoes
- 1/3cup grated Parmesan cheese
- 1 tsp black pepper
- 1 tsp thyme
- 2 cups broccoli, chopped
Preheat oven to 350°F. Steam sweet potato and cauliflower until very soft. Transfer to a bowl and mash with ricotta cheese to make a coarse puree (mash to desired texture).
Add chopped onion, carrot, and garlic to a large frying pan on the stove top and cook for 8-10 minutes, stirring until softened and lightly browned. Stir through tomatoes, peas, and drained lentils with 1/4c water. Season with pepper and thyme, then spoon into 32x20cm (or similar) casserole dish. Top with the cauliflower/sweet potato mash and sprinkle Parmesan cheese over the top. Bake 20-30 minutes, until cheese is golden. Steam the broccoli just before serving.