Lentil and vegetable shepherd’s pie Thermomix recipe

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Yields: 6 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 45 Mins Total Time: 1 Hr

Lentil and vegetable shepherd’s pie Thermomix recipe

An autumnal hug on a plate

This lentil and vegetable shepherd’s pie Thermomix recipe is a 100% SLIMMING WORLD FRIENDLY THERMOMIX RECIPE. It is an adaptation of this Thermomix recipe. I just took the wine, milk, butter etc out to make it syn free. Yet, it’s still packed full of flavours.

We’re not vegetarians in this family but we are certainly doing our best to reduce our meat consumption.

We are ‘Reducetarian’.

We’re people who find it hard to be in the all or nothing category. Yet we know that for our health, our wallet and the planet, we should really be more aware of what we buy and eat.

Even though we don’t do ‘meatless Monday’, at least once a week, more often twice or even 3 times, we have a veggie dinner.

And I love nothing more than stumbling across a recipe that my meat-lover husband actually really enjoys.

This hearty, cozy lentil and vegetable shepherd’s pie Thermomix recipe is probably our favourite veggie autumn warmer to date.

Mix lentils with tons of veg and herbs to make the base packed full of flavours. Top with fluffy, creamy mashed potatoes and bake until golden brown and crispy.

This, my friends, is the ultimate veggie comfort food. It makes the most hearty dinner or weekend lunch.

Make it in advance, and simply re-heat on the night, so when you know you are going to need to fend off the chills and it’s going to be a comfort food kind of week, look no further. Make this ahead and enjoy it on the night.

It’s packed full of nutrients and vitamins, making it the perfect mid-week family dinner. You can be sure that all ages and all palates will ask for seconds.

Bon appetit! And if you’ve enjoyed this recipe… don’t forget to leave a comment below for everyone else to see!

We’ve got a couple more lentils recipe on this blog. Head over here for inspiration.

Ingredients

0/13 Ingredients
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Instructions

0/8 Instructions
  • Place 2 onions and 2 garlic cloves in the Thermomix bowl. Chop for 5 seconds / speed 5. Scrape down the sides. Add a few sprays of Frylight. Cook for 3 minutes / 100C / Speed 1.
  • Add the carrots and courgette to the Thermomix. Chop for 5 seconds / speed 5. Scrape down the sides. Cook for 3 minutes / 100C / Speed 1.
  • Add 2 vegetable stock cubes, 3 tbsp tomato puree, 200g green lentils, 2 tbsp dried thyme, 500ml water, and S&P to taste.
  • Put Varoma into place. Place potatoes in Varoma. Cook everything for 20 minutes / Varoma / Reverse Speed 1.
  • Quarter 200g mushrooms. Add to the Thermomix bowl. Cook for a further 5 minutes / Varoma / Speed 1. If you're cooking for now, turn your oven on to 180C. If you're cooking for later, go to the next step.
  • Transfer the lentil & veg mix to an ovenproof dish. Add the butterfly whisk to the Thermomix bowl. Transfer potatoes to the bowl. Add 200g reduced fat cheddar and 100ml skimmed milk. Mix for 20 seconds / speed 4.
  • Top the lentils with the mash.
  • Bake in the oven for 25 minutes. or Leave to cool and keep in the fridge for up to 3 days or the freezer for up to 3 months. If frozen, leave to defrost in the fridge for 24 hours, then bake in the oven @ 180C for 25 minutes.

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