Lentil Shepherd’s Pie with Steamed Broccoli

Ingredients
• One medium sized carrot diced
• One clove of garlic chopped finely
• 2 Tbs Bibi’s Curry Spice
• 1/3 of a cup of Ricotta
• One brown onion chopped finely
• ½ a cauliflower cut into florets
• Pinch of nutmeg
• ½ Cup of dry brown lentils *or a 400gm can (Quicker with the canned lentils)
• Small amount of Olive oil
• ½ a can of diced tomato or two fresh tomatoes chopped roughly
• 100gm of finely sliced mushrooms
• ¼ cup of water
• Salt and freshly ground pepper to season
• Grated Parmesan Cheese
• Steamed broccoli to serve
• Parsley (optional as a garnish)

Method
• Place the cauliflower into a steamer basket over simmering water for about 15 minutes or until softened. Transfer into a bowl or saucepan and mash add pinch of nutmeg and the ricotta to make a coarse puree, season with pepper.
• Using a large frypan on medium, heat the oil then add the garlic, onions, carrot and mushrooms for about 8 minutes stirring gently, until softened and lightly browned.
• Stir through the tomatoes, drained lentils and ¼ cup of water and mix through next add the Bibi’s spice salt and pepper simmering for another 5 minutes.
• Preheat oven to 160c (Gas fan Forced)
• Pour the mixture into an oval or rectangular oven proof dish (size 15cm wide by 25cm long)
• Cover with the cauliflower mash and sprinkle the grated parmesan on top
• Bake for 30 minutes until the cheese is golden
• Once cooked serve with the steamed broccoli and garnish with parsley salt ground pepper

Cooking Tip
*If using dried lentils need to boil for 40 minutes in 2 cups of water with onion and a bay leaf prior to cooking. If you are using Racy you can crush the whole chillies as chilli flakes 🌶