Quorn & Lentil Shepherd’s Pie

A healthy non meat version of a Shepherds Pie. This is a nice base but feel free to add things like peas if you want extra veg. Meal Prep Advice: This will last for 3 months in the freezer. To reheat I use the Air Fryer. I set to 180°C (350°F). I cook between 15–20 minutes. The process: Cook uncovered for a crispier top, but check halfway through. If the top browns too quickly, cover loosely with foil for the remaining time.  Nutritional Info (approx): Calories: 445 kcal Protein: 31g Fat: 8g Carbs: 52g Fibre: 18g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a non-stick pan with a splash of water or oil. Sauté the onion, carrots, celery, and mushrooms until softened.

Step 2

Stir in the lentils, stock, tomato puree, and Worcestershire sauce. Simmer covered for 25 minutes.

Step 3

Stir in the Quorn mince.

Step 4

Stir in Edamame beans or Nutritional Yeast

Step 5

Simmer for another 10 minutes until the sauce is thick and lentils are soft.

Step 6

Boil the potatoes until tender. In the last 2 minutes, add the cannellini beans to the boiling water to warm through. Drain all and mash together with a splash of milk or cooking water until smooth.

Step 7

Shepherds Pie...ASSEMBLE!!!

Step 8

Layer the mince mixture into containers and top with the bean-potato mash.