Kumara and Lentil Shepherd's Pie

INGREDIENTS:

Kumara Mash:

• 800g kumara of any colour (you can mix and match!)
• 40g butter (vegan or normal, depending on your preference)
• Salt

Shepherd's Pie Filling:

• 1 x large onion (red or brown) 
• 3 x cloves garlic
• 1 x carrot
• 200g mushrooms 
• 1 Tbsp oil for cooking
• 1 tsp dried thyme 
• ¼ tsp dried rosemary 
• 1.5 Tbsp tomato paste
• 1 Tbsp soy sauce 
• 2 x 400g tin brown lentils 
• 2 Tbsp corn flour
• 250ml vegetable stock
• Salt & Pepper
• 2 tsp chopped parsley (optional)

_{INSTRUCTIONS:}

‍To make the Kumara mash: 

1. Scrub and wash the kumara (we suggest leaving the skin on as it’s packed with nutrients). Chop the kumara into smaller pieces.
2. Fill a pot with cold salted water on the stove. Add the kumara into the pot.
3. Bring the water to the boil, reduce the heat, and allow the kumara to simmer uncovered for 9-12 minutes, or until the kumara is fork tender (you can push a fork through the kumara easily).
4. Drain the kumara.
5. Use a potato masher to mash the kumara while still hot. Stir through the butter and season with salt.
6. Set aside while you make your filling.

To make the Shepherd's pie filling:

1. Preheat the oven to 180°C
2. Dice the onion and mince the garlic
3. Scrub the carrot clean (it is not necessary to peel it) and dice it into small chunks. Cut the mushrooms into small pieces. 
4. Heat a large frying pan with oil. Add the onion, garlic, and carrot. Cook for 7-8 minutes, stirring often, until the onion begins to brown & the carrots soften slightly.
5. Add the chopped mushrooms and cook for a further 3 minutes.
6. Add the soy sauce and tomato paste and mix through. Add the dried rosemary and thyme.
7. Drain and rinse the lentils. Pour the lentils into the pan.
8. Sprinkle the corn flour into the pan & mix through the mixture. 
9. Pour in the stock and mix through.
10. Season with salt and pepper as required (the soy sauce & stock can be salty, so give it a taste test before adding your salt!)
11. Transfer the lentil mixture into a deep, medium sized oven proof dish, so it forms an even layer across the bottom.
12. Spread the kumara mash on top. 
13. Transfer the shepherd’s pie to the oven and bake for 30 minutes.
14. Remove from the oven and garnish with chopped parsley if you wish for a pop of green!