Vegan Shepherd’s Pie with Millet Purée
Ingredients
- 4 carrots
- 1 small zucchini
- 1 big onion
- 4 cups precooked brown lentils
- 2 cups tomato sauce
- Spices: salt, pepper, thyme, cumin, smoked paprika, garlic powder, turmeric ⠀ ⠀ ⠀
Preparation
Chop your veggies into small pieces. Add them to a pan with a bit of oil and fry for a few minutes. Then add the tomato sauce and cook until your veggies and soft. Mix in your lentils and spices and transfer it to a baking dish. ⠀
Millet purée: 3-4 cups cooked millet (about 1 cup dry), 2/3 cup soy milk, 1 tbsp cashew butter/vegan butter, salt, pepper, nutmeg
Blend all the ingredients together (add in some more milk if the purée is too thick). Spread it evenly on top of your veggies and bake at 360F for about 25 minutes. Enjoy