Vegan Shepherd's Pie with Cheesy Mash
Ingredients
- 1 diced red onion
- glug of olive oil
- 3 medium carrots
- 1 stick finely chopped celery
- 1 parsnip
- 3 cloves garlic
- 1 tablespoon dried herbs
- 1 tablespoon ground cumin
- 1 tablespoon tomato puree
- 1 tin chopped tomatoes
- 250ml stock
- 3 tins cooked green lentils
- salt and pepper to taste
- 4 large white potatoes, chopped
- 4 large sweet potatoes, chopped
- spoonful of Vitalite
- glug of milk
- 100g grated Tesco jalapeno ‘cheddar’
Preparation
Fry a diced red onion in a glug of olive oil until softening.
Add three medium carrots, a stick of finely chopped celery, one parsnip, 3 cloves of garlic, and 1 tablespoon of dried herbs, then cook for 5 more minutes.
Add 1 tablespoon each of ground cumin and tomato puree, and cook for a couple more minutes.
Add a tin of chopped tomatoes, 250ml stock, 3 tins of cooked green lentils, and season with salt and pepper. Bring to the boil then simmer while preparing the potatoes.
Boil 4 large chopped white potatoes and 4 large sweet potatoes together in a saucepan for about 20 minutes. When cooked, mash until smooth with a spoonful of Vitalite and a good glug of milk. Stir through 100g of grated Tesco jalapeno ‘cheddar’.
Pour the lentil mixture into a glass dish, top with the mash, and scrape a fork through the mash to create lines for crisping.
Cook for 20 minutes in the oven at 200 degrees fan. Serve with green veggies.
Tips
The cheesy mash is what makes this dish special.
Using a mixture of white and sweet potatoes adds different nutrients, though the original recipe uses swede.