Pear porridge with cinnamon yoghurt
Here’s a pear-fect breakfast recipe from the N kitchen. Try this delightful twist with cinnamon […]Read more
Total 1 hr
Prep 20 mins
Cook 40 mins
Hands in the air for our N chefs! Here’s a little tip to get you out of that same-ole-dinner-every-night slump with a delicious chicken shepherd’s pie!
1 garlic clove
1/2 large onion
3/4 cup tomato sauce
1 large carrots
600g potatoes .
1/4 cup oat cream
1/2 cup lentils
1/2 cup grated cheese
Preheat the oven to 210°C. Boil the potatoes, drain and mash them with the oat cream. Cook the lentils in stock in a saucepan. Cut the chicken into small chunks.
Place 1 tbsp of olive oil in a large sauté pan and heat over a medium heat. Add the garlic and then the chopped carrots.
After about 3-4 minutes add the chicken and cook until golden. Add the lentils and the pasta sauce and cook for 10-12 minutes to allow the filling to thicken.
Pour the chicken and lentil mixture in a baking dish, cover with mashed potatoes and grated cheese.
Bake for 25 minutes. Serve with peas.