Vegan Shepherd's Pie
This Vegan Shepherd’s Pie features creamy mashed potatoes and carrots on top of a rich vegetable and lentil filling that the whole family will love.
Equipment
- 9 inch Deep oven dish
Ingredients
Potato Topping
- 1 kg Potatoes
- 2 Carrots
- 25 ml Vegan Milk
- Salt and Pepper
- 1 Teaspoon Mixed Dried Herbs
Lentil Filling
- 1 Tablespoon Oil
- 1 Onion, chopped
- 1 Clove Garlic, chopped
- 2 Carrots, sliced
- 1 Stalk Celery, chopped
- 1 400g tin Chopped tomatoes
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Worcestershire Sauce
- 1 Teaspoon Smoked Paprika
- 85 ml Red Wine
- 100 ml Vegetable Stock
- 1 Tablespoon Balsamic Vinegar
- 1 400g tin Puy Lentils
- 1 Tablespoon Mixed dried herbs
- 250 g Frozen Peas
Instructions
Potato Topping
- Slice potatoes in even sized pieces, place in a large pot with the sliced carrots and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
- Once cooked, drain, add back to the pot to evaporate any remaining wate. Use a masher or large fork to mash until smooth. Add desired amount of vegan butter and milk. Season with salt and pepper to taste. Loosely cover and set aside.
Lentil Filling
- In a large saucepan heat oil over medium heat. Once hot, add the onion, garlic, carrot, celery, and all the spices. Stir and sauté until the vegetables are becoming golden brown.
- Add the cornflour, tomato puree, worchester sauce, soy sauce, balsamic vinegar, and stir.
- Next, add the cooked green or brown lentils, wine and stock. Bring to a boil, and then allow the mixture to simmer for between 10 minutes, or until slightly reduced and thickened.
- Preheat the oven to 200C/390F
- Spoon the lentil mixture into the baking dish.
- Sprinkle on the frozen peas and top with the mashed potato carrot layer, spreading it with to cover the top of the pie.
- Use a fork to create a pattern on the top of the mashed potato and carrot topping. Sprinkle with mixed herbs.
- Place the dish on a baking tray (to protect the bottom of your oven in case of any leaks). Bake in the oven for 30 minutes. If you want you can grill at the end until the top is golden brown.