Yields1 Serving

 ½ cup dry red lentils, soaked and thoroughly rinsed *
 1 kg sweet potato (skin on), scrubbed and cut to size to boil or steam **
 400 g mince ***
 beef tallow, ghee or butter/olive oil combination for browning
 1 brown onion, chopped finely
 1 clove garlic, crushed or chopped
 400 g can crushed tomatoes
 2 cups beef broth
 150 ml chicken broth
 2 tbsp tomato paste
 ½ cup red wine
 1 medium carrot, finely chopped
 1 medium zucchini, finely chopped
 ½ cup frozen peas
 2 tbsp worcestershire sauce
 2 tbsp arrowroot (or other starch) for thickening
  cup roughly chopped fresh flat leaf parsley
 1 cup grated cheese of your choice for topping ****

Cooking Insructions
1

Pre - heat oven to 200C.

2

Cook and mash potatoes** ready for pie topping. While potatoes are cooking, progress with the lentil-mince base.

3

Brown mince in a small quantity of beef tallow, ghee, or butter/olive oil combination. Set aside in a bowl.

4

Brown chopped onions and garlic with additional tallow or other if required.

5

Pour the red wine into the hot pan for deglazing.

6

Add bone broth, strained lentils, canned tomatoes, browned mince, tomato paste, chopped carrot and zucchini. Bring to boil, then simmer for 15-20 mins to reduce liquid. Season to taste with salt and pepper.

7

Add arrowroot (or other thickener) if required to achieve desired consistency. It should be a little bit thicker than normal to stop the mashed potato from sinking once spread.

8

Add peas, worcestershire sauce and fresh parsley. Cook for a further 5 minutes.

9

Transfer lentil-mince base to rectangular casserole dish. Allow to cool before spreading mashed sweet potato.

10

Sprinkle grated cheese over the potato topping.

11

Cook in the oven for 20 minutes or until desired topping is achieved.

12

Allow to cool slightly. Serve as a complete meal.

13

Freeze left-overs or eat with an egg for breakfast.

14

Bon appetite!!

Notes
15

* If possible, try to soak the red lentils overnight or for 7 hours prior to cooking. This aids digestion and access to the nutrients in the lentils: soak in water with 1 tblspn apple cider vinegar (or 2 tblspns lemon juice or whey). Drain and rinse lentils thoroughly under running water before using in the recipe.
Red lentils will blend into the pie un-noticed. If you want to notice the texture of the lentils, choose green lentils which require 24 hours soaking for the most nutritious result.

16

** Cook potatoes to your desired consistency for mashing. If using a saucepan, use the smallest amount of liquid possible without burning the potatoes. Use chicken broth instead of water as the liquid for cooking the potatoes. Any broth remaining after cooking can be strained and then added to the beef/lentil mix. Add butter or cream and mash to your desired consistency.
If using thermomix, follow the mashed potato recipe cooking time instructions. As the cooking liquid in the thermomix, use 150 mls chicken broth. For mashing, I added raw cream or regular cream will also work well.

17

*** I used equal amounts pork and beef mince. You can also add 50 gms chicken liver or heart for extra nutrition. When it is semi-frozen, grate or mince prior to cooking, so that the texture is not detectable.

18

**** I used a combination of grated parmesan, gruyere and cheddar (basically what I had in the cheese box in the fridge!)

Ingredients

 ½ cup dry red lentils, soaked and thoroughly rinsed *
 1 kg sweet potato (skin on), scrubbed and cut to size to boil or steam **
 400 g mince ***
 beef tallow, ghee or butter/olive oil combination for browning
 1 brown onion, chopped finely
 1 clove garlic, crushed or chopped
 400 g can crushed tomatoes
 2 cups beef broth
 150 ml chicken broth
 2 tbsp tomato paste
 ½ cup red wine
 1 medium carrot, finely chopped
 1 medium zucchini, finely chopped
 ½ cup frozen peas
 2 tbsp worcestershire sauce
 2 tbsp arrowroot (or other starch) for thickening
  cup roughly chopped fresh flat leaf parsley
 1 cup grated cheese of your choice for topping ****

Directions

Cooking Insructions
1

Pre - heat oven to 200C.

2

Cook and mash potatoes** ready for pie topping. While potatoes are cooking, progress with the lentil-mince base.

3

Brown mince in a small quantity of beef tallow, ghee, or butter/olive oil combination. Set aside in a bowl.

4

Brown chopped onions and garlic with additional tallow or other if required.

5

Pour the red wine into the hot pan for deglazing.

6

Add bone broth, strained lentils, canned tomatoes, browned mince, tomato paste, chopped carrot and zucchini. Bring to boil, then simmer for 15-20 mins to reduce liquid. Season to taste with salt and pepper.

7

Add arrowroot (or other thickener) if required to achieve desired consistency. It should be a little bit thicker than normal to stop the mashed potato from sinking once spread.

8

Add peas, worcestershire sauce and fresh parsley. Cook for a further 5 minutes.

9

Transfer lentil-mince base to rectangular casserole dish. Allow to cool before spreading mashed sweet potato.

10

Sprinkle grated cheese over the potato topping.

11

Cook in the oven for 20 minutes or until desired topping is achieved.

12

Allow to cool slightly. Serve as a complete meal.

13

Freeze left-overs or eat with an egg for breakfast.

14

Bon appetite!!

Notes
15

* If possible, try to soak the red lentils overnight or for 7 hours prior to cooking. This aids digestion and access to the nutrients in the lentils: soak in water with 1 tblspn apple cider vinegar (or 2 tblspns lemon juice or whey). Drain and rinse lentils thoroughly under running water before using in the recipe.
Red lentils will blend into the pie un-noticed. If you want to notice the texture of the lentils, choose green lentils which require 24 hours soaking for the most nutritious result.

16

** Cook potatoes to your desired consistency for mashing. If using a saucepan, use the smallest amount of liquid possible without burning the potatoes. Use chicken broth instead of water as the liquid for cooking the potatoes. Any broth remaining after cooking can be strained and then added to the beef/lentil mix. Add butter or cream and mash to your desired consistency.
If using thermomix, follow the mashed potato recipe cooking time instructions. As the cooking liquid in the thermomix, use 150 mls chicken broth. For mashing, I added raw cream or regular cream will also work well.

17

*** I used equal amounts pork and beef mince. You can also add 50 gms chicken liver or heart for extra nutrition. When it is semi-frozen, grate or mince prior to cooking, so that the texture is not detectable.

18

**** I used a combination of grated parmesan, gruyere and cheddar (basically what I had in the cheese box in the fridge!)

Bone Broth Shepherd’s Pie