Lentil Shepherd's Pie with Comté
60 min 1 serving 850 kcal · 40 g proteinLevel: Expert
The nutritionist's note
850 kcal and 40 g of plant protein completed by Comté and egg. 11 g of fibre and 6.4 mg of iron: pairing lentils with dairy offsets the low bioavailability of plant iron thanks to the 1.9 µg of B12.
Ingredients
1 serving
- cooked green lentils180 g
- potato250 g
- whole milk60 ml
- butter10 g
- grated Comté40 g
- onion50 g
- olive oil8 g
- egg1 unit · 60 g
Method
- 1
Boil the potatoes (250 g) whole in their skins for 25 minutes in salted water, then peel them while still hot.
- 2
Pass them through a ricer (never a blender, which makes the purée gluey), then stir in the hot milk (60 ml) and butter (10 g).
- 3
Sweat the chopped onion (50 g) for 8 minutes with 8 g of olive oil until translucent.
- 4
Add the cooked green lentils (180 g), 60 ml of water and thyme, and let it stew for 10 minutes to bind everything.
- 5
Off the heat, bind the mixture with the beaten egg (1) and adjust the seasoning.
- 6
Spread the lentils in the base of a dish and cover with the purée using a piping bag or a fork to create ridges.
- 7
Scatter the grated Comté (40 g) and bake for 15 minutes at 200 °C, then 3 minutes under the grill for a golden crust.
Nutrition facts
per serving
| Energy | 850 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 80 g |
| Fat | 36 g |
| Fibre | 11 g |
| Iron | 6.4 mg |
| Vitamin B12 | 1.9 µg |
Potential allergens
- lactose
- eggs
- legumes
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