Vegan Shepherd's Pie with Millet Puree
Ingredients
- 4 carrots
- 1 small zucchini
- 1 big onion
- 4 cups precooked brown lentils
- 2 cups tomato sauce
- salt
- pepper
- thyme
- cumin
- smoked paprika
- garlic powder
- turmeric
Millet purée
- 3-4 cups cooked millet
- 2/3 cup soy milk
- 1 tbsp cashew butter or vegan butter
- salt
- pepper
- nutmeg
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 are soft.
Mix in your lentils and spices and transfer it to a baking dish.
Blend all the millet purée ingredients together; add in some more milk if the purée is too thick.
Spread it evenly on top of your veggies and bake at 360°F for about 25 minutes.