Chicken and lentil shepherd’s pie
Last updated date: 16 February 2021
(at time of publication)
- 800g potatoes, peeled, chopped
- ½ cup skim milk
- ⅔ cup red lentils
- 2 cups salt-reduced chicken stock
- 400g cooked chicken, skin removed
- 400g packet frozen chunky mixed vegetables
- 1 cup tomato pasta sauce
- ⅔ cup freshly grated reduced-fat cheddar cheese
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1 Preheat oven to 210°C. Boil or steam potatoes until soft. Drain. Mash with milk until smooth.
2 Meanwhile, combine lentils and stock in a saucepan. Bring to the boil then reduce heat to medium and cook for 5 minutes or until soft, stirring occasionally.
3 Cut chicken in large chunks. Add to lentils. Add vegetables and pasta sauce. Stir over a medium heat until hot. Spoon into a 2-litre baking dish.
4 Spoon mashed potato over the top and sprinkle with cheese. Bake for 40 minutes or until brown.
Make it gluten free Check the stock and pasta sauce are gluten free
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 4g
Dietary fibre 6g
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