There’s nothing more comforting on a cold winter’s night than a large bowl of this healthy vegetarian shepherd’s pie. What’s more it freezes really well so we often make a few small ones, perfect on those evenings where you just don’t feel like cooking or find yourself staring at an empty fridge.
It’s a delicious way to add fibre-rich beans and legumes to the diet and the soluble fibre in the lentils is particularly good at binding with cholesterol. We use black lentils as unlike other varieties, they contain anthocyanins – the potent antioxidants found in blueberries. These anthocyanins help to protect our cells and can offer protection against disease.
We top it with a mash made from a combination of sweet potatoes and celeriac to add even more nutrients and fibre. We love sweet potatoes as they’re a rich source of beta-carotene, the plant form of vitamin A, which is a powerful antioxidant and is vital to the immune system, skin and a healthy gut.
It’s important to eat a rainbow of food every day to get the broadest range of nutrients and this dish is a great way to incorporate lots of colours. To really boost the nutritional profile, serve with a side of greens sautéed in garlic.
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