Aubergine And Lentil Shepherd's Pie

• servings: 6 servings
• total time: 1 hour

Ingredients

1 ½ Sweet Potatoes And White Potatoes (A Mix)

100g Sun-Dried Tomatoes

2 Red Or White Onions

2 Large Or 3 Small Aubergines (About 700g)

5 Garlic Cloves

Handful of Parsley

45g Walnuts (Optional)

400g Tin of Chopped Tomatoes

3 Tbsp Balsamic Vinegar

2-3 Tbsp Harissa Paste

150g Lentils (*See Notes)

Olive Oil

Salt

Black Pepper

Directions

Scrub the sweet potatoes clean. Peeling is optional, I prefer to leave the skin on as it’s full of nutrients and gives a nice texture to the mash. Chop into large pieces (about 4cm chunks) and boil for 15-18 mins until soft enough to squash easily with a fork. Drain and allow to steam dry in a colander.

To make the mash, tip the sweet potatoes back into the pot or into another large bowl and add 2 tbsp oil from the sun-dried tomatoes into the potatoes and mash with a fork or potato masher. I like quite a chunky texture but you can get them as smooth as you like. Season very well with plenty of salt and pepper.

Finely chop the onions, dice the aubergines into very small cubes and mince the garlic cloves. Finely slice the sun-dried tomatoes. Finely chop the parsley and walnuts. Set everything aside.

To make the filling, heat a good drizzle of olive oil in a large, heavy-based frying pan or pot over a medium heat. Fry the aubergines with salt and pepper, for 10-15 mins until golden and softened and starting to brown.

Add the onion, garlic and a little more salt and pepper to the frying pan with the aubergines. Cook for a further 7 mins until softened. You may need to add a splash of oil or water. Add the tinned tomatoes, balsamic vinegar, sun-dried tomatoes and 2-3 tbsp of harissa.

Fill the tomato tin with water one and a half times and add to the pot. Stir well and bring to a gentle simmer, add the lentils and cook for 18-25 mins with the lid on. (If you don’t have a lid, cover with some parchment paper.)

The amount of time will depend on the type of lentils you use. Green lentils will take about 18 mins, while smaller, black or puy lentils can take up to 25 mins. Keep checking, stirring and adding more water if needed until the lentils are done.

Add the chopped parsley and walnuts, if using, and stir. Taste and season well.

Pour the aubergine filling into a medium-sized baking dish and spoon over the potatoes. Drizzle with a little olive oil if you like and bake until the top starts to turn crisp and golden. Pop it under the grill for 5 mins to crisp up the top.

Notes

Recipe doesn't say but likely temp is 400F.

Nutrition

• Serving Size: 6