Vegetarian shepherds pie with polenta topping
"Lentils and vegetables are matched with a crispy polenta topping in these comforting pies. The filling also makes a delicious Bolognese-style sauce."
Prep time:
20 min
Cook time:
1 hr
Servings:
4 people
Health Score
High
Medium
Low
9.2 / 10
High score
Glycemic Index
Index
58
ModerateLoad
19
HighNutrition per serving:
| Calories | 227.84 kcal | 11% |
| Fat | 3.32 g | 5% |
| Carbs | 32.90 g | 13% |
| Sugars | 7.72 g | 9% |
| Protein | 13.08 g | 26% |
| Sodium | 706.97 mg | 35% |
| Fiber | 8.66 g | 31% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 58 Moderate |
Glycemic Load 19 High |
Ingredients
1 large stick celery diced
2 carrots (about 85g (3oz) diced
115g (4oz) chestnut mushrooms chopped
1 tsp vegetable oil
200ml (7fl oz) home-made or reduced salt stock
350g (12oz) passata with chilli and peppers (available in cartons from supermarkets or use passata with a pinch of dried chilli flakes)
400g can cooked green lentils drained and rinsed
200ml (7fl oz) homemade or reduced-salt stock
55g (2oz) polenta
1 tbsp chopped fresh basil
25g (1oz) reduced-fat Greek-style salad cheese
4 tbsp skimmed milk
Directions
Read the directions for this recipe at bhf.org.uk
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