Vegan Shepherd's Pie with Lentils and Beans
Ingredients
- Potatoes, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tins lentils
- 1 tin baked beans
- 1 tin chopped tomatoes
- 2 tsp soy sauce
- 2 tsp Worcester sauce (make sure you check it’s vegan)
- 1 tsp paprika
- 1/2 tsp chilli powder
- 1/4 tsp onion salt
- Black pepper
- Vegan cheese (optional)
Preparation
Boil the potatoes in a pan of water for 25 minutes or until they are soft.
Whilst the potatoes are cooking, add an onion to another pan and fry for five minutes.
Add the garlic to the pan and fry for another minute.
Drain and rinse the lentils and add to the pan along with the remaining ingredients. Leave to simmer on a medium to low heat until the potatoes are ready.
Drain the potatoes and mash, I add a knob of margarine and plant milk to my mash but follow your normal way of making mash. I also added a handful of vegan cheese to my mash.
Pour the filling into an oven proof dish and then top with the mash potato.
Optional- top with cheese.
Bake in the oven for 20-30 minutes or until the top has started to brown.
