Heart-Healthy Lentil Shepherd’s Pie

Ingredients

• 150 g green lentils, rinsed
• 1 tbsp olive oil
• 1 yellow onion, finely diced
• 1 carrot, finely diced
• 1 tsp dried thyme
• 400 ml water
• 80 g frozen peas
• 400 g russet potato, peeled and cut into chunks
• 60 ml unsweetened oat milk, certified gluten-free
• 1 tbsp olive oil, for the mash
• ½ tsp fine salt, divided
• 10 g fresh parsley, chopped

Method

1. Boil potatoes in water until very tender, then drain well.15 min timer
2. Brown onion in olive oil until deeply golden; add carrot and thyme.8 min timer
3. Stir in lentils and water; simmer until tender and thickened.25 min timer
4. Fold peas into lentils, then spread filling in a baking dish.
5. Mash potatoes with oat milk, oil, and salt; top lentils and bake at 425°F until golden.20 min timer
6. Scatter parsley over the pie and serve warm.