Chicken and lentil shepherd’s pie
This is a healthy take on classic Shepherd's pie, using chicken instead of lamb. It can easily be made gluten free and is high in iron and fibre.
Serves: 6
Time to make: 1 hr 10 mins
Total cost: $23.46 / $3.91 per serve
(at time of publication)
Ingredients
- 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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Instructions
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.
Variations
Make it gluten free Check the stock and pasta sauce are gluten free
Nutrition Info (per serve)
-
Calories 394cal
-
Kilojoules 1650kJ
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Protein 32g
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Total fat 10g
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–Saturated fat 4g
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Carbohydrates 45g
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–Sugars 9g
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Dietary fibre 6g
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Sodium 600mg
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Calcium 190mg
-
Iron 4.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
