Shepherd's Pie with Lentils
silicon (Si)
cobalt (Co)
copper (Cu)
Fiber
Folate
selenium (Se)
Description
Hearty and flavorful pie with lentils, mushrooms and vegetables topped with mashed potatoes
- Peel and dice the potatoes, then boil in salted water until tender
- Drain the water and mash the potatoes with 4 ml of sunflower oil
- Finely chop the onion and carrot, mince the garlic
- Slice the mushrooms
- Sauté the onion and carrot in 4 ml of sunflower oil until soft
- Add the mushrooms, garlic, fennel and smoked paprika, cook for 5 minutes
- Add the red lentils and 100 ml of water, season with salt and pepper
- Simmer covered for 15 minutes until lentils are cooked
- Transfer the filling to a baking dish
- Spread the mashed potatoes on top
- Brush the surface with 1 ml of sunflower oil
- Bake in a preheated oven at 200°C for 15-20 minutes until golden
379
109 kcal / 100 g
kcal
16.0 g
4.6 g / 100 g
Protein
49.9 g
14.3 g / 100 g
Carbohydrates
11.5 g
3.3 g / 100 g
Fats
4.2 g
1.2 g / 100 g
Ash
10.7 g
3.1 g / 100 g
Fiber
51.3%
Water
3.3 g
0.9 g / 100 g
Sugars
35.0 g
10.1 g / 100 g
Starch
0.08 g
0.02 g / 100 g
Omega-3
6.76 g
1.94 g / 100 g
Omega-6
1.3 g
0.4 g / 100 g
SFA
