Pear and nutmeg porridge with cinnamon yoghurt
Now here’s a pear-fect breakfast recipe from the N kitchen. There are so many delicious […]
Read moreChicken and lentil shepherd’s pie
Servings 6
Total 1 hr
Prep 20mins
Cook 40mins
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!
Ingredients:
1 garlic clove
1 large onion
I cup tomato sauce
2 large carrots
800g potatoes .
1/2 cup oat cream
2/3 cup lentils
2/3 cup grated cheese
400g chicken
Directions:
Preheat the oven to 210C. 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.