Creamy Vegan Shepherd's Pie with Lentils and Mashed Potatoes
Ingredients
- 1 tablespoon avocado oil
- 1 small white onion, finely diced
- 2 garlic cloves
- 1 carrot, diced
- 1/2 cup green peas
- 1 yellow pepper, diced
- 1 green pepper, diced
- 1 cup cooked or canned brown lentils
- 2 tablespoons all-purpose flour
- 300 ml water/vegetable stock
- 5 potatoes, peeled
- 1/4 cup avocado oil
- 1/2 cup soy milk
- 1/2 cup grated dairy-free cheese
- Salt and pepper, to taste
- Fresh parsley, for garnishing
Preparation
Cook potatoes in boiling water until tender.
While potatoes are cooking, heat avocado oil in a frying pan.
Add diced onions and minced garlic to the pan. Cook for 5 minutes.
Add diced carrots, green peas, yellow pepper, and green pepper. Cook for another 10-15 minutes.
Stir in cooked lentils, water/stock, and flour. Cook for an additional 5 minutes until the mixture thickens.
Drain the boiled potatoes and return them to the pot. Add avocado oil, soy milk, and grated dairy-free cheese. Mash until smooth.
Preheat the oven to 180°C and grease a baking dish.
Transfer the cooked vegetable and lentil mixture into the prepared baking dish.
Top the vegetable mixture with the mashed potato mixture.
Bake in the preheated oven for 20 minutes or until the top is golden and slightly crispy.
Serve the vegan shepherd's pie warm, garnished with fresh parsley.
