Description
A delicious and hearty twist on the classic shepherd’s pie, made with lentils and jackfruit for a flavorful and nutritious meal.
Ingredients
Scale
- 1 cup lentils
- 1 can young green jackfruit, drained and shredded
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 4 cups mashed potatoes
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, cook the lentils in vegetable broth until tender, about 20-25 minutes.
- In a skillet, sauté onion, carrots, celery, and garlic until softened.
- Add the shredded jackfruit, cooked lentils, tomato paste, thyme, rosemary, salt, and pepper to the skillet. Mix well.
- Transfer the mixture to a baking dish and spread evenly.
- Top with mashed potatoes, smoothing them out to cover the filling.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
- Let cool for a few minutes before serving.
Notes
- For a spicier version, add chili flakes to the filling.
- Feel free to use any vegetables you have on hand.
- This dish can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Lentil, Jackfruit, Shepherd's Pie, Vegan, Comfort Food