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
Moderate
Load
19
High

Nutrition per serving:

Calories227.31 kcal11%
Fat3.32 g5%
Carbs32.69 g13%
Sugars7.68 g9%
Protein13.06 g26%
Sodium706.97 mg35%
Fiber8.61 g31%
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

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