Growing up in the USA and later living in Australia, there are definite distinctions between summer and winter foods. I don’t mean what’s fresh in season, but what feels right and wrong to eat during certain times of year. In summer we tend to eat lighter foods, and ones that can be served cold or room temperature – who wants to be in a hot kitchen in the height of summer?! Well now that I live in England, those distinctions have all but disappeared. The other night – at the end of June and definitely summer – I made a shepherd’s pie. It wasn’t even remotely warm outside, and I had a craving for it, so why not?! It’s not like I need to put on a bikini or anything…
This particular shepherd’s pie is low in fat and high in protein and flavour. I made it for 3 people, and there was definitely enough leftover for two lunches. I served it with a large side portion of steamed kale and broccoli.
1kg sweet potatoes, peeled and chopped into small pieces
2 tins puy lentils, rinsed and drained
6 vegetarian Quorn sausages (or any brand), chopped
2 large carrots, peeled and chopped
1 medium onion, chopped
1 carton (or tin) of chopped tomatoes
1/4 cup dried soya mince
Boil the sweet potatoes in boiling water flavoured with vegetable bouillon until soft (around 10 minutes). Drain and mash. Set aside.
In a large skillet, heat a little olive oil over medium/low heat. Fry the chopped onion, sausage and carrot for 4 minutes, stirring constantly. Add the lentils, dried soya mince and chopped tomatoes (with the juice). Stir to combine. Simmer for 5 minutes, or until everything is hot. Stir occasionally.
Spray the bottom and sides of a glass baking dish with cooking spray (alternatively, put a tiny bit in the bottom of the dish, and spread it around using a paper towel). Add all of the lentil/sausage mix. Top with the mashed potato. Sprinkle with paprika to give it a nice colour. Bake at 400F/200C/gas 6 for 30 minutes uncovered.
I like to serve this meal with Bisto onion gravy, which is optional.Pin It