Veggie Loaded Lentil Shepherd’s Pie
Ingredients
Lentil filling
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 2 tablespoons FLORA Block
- 1 small brown onion, diced
- 2 carrots, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas or corn
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon balsamic vinegar
Mashed potato topping
- 4 large potatoes, peeled and diced
- 1/4 cup FLORA Block
- 1/2 cup FLORA Cream
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika
Preparation
In a large skillet, melt 2 tablespoons of FLORA Block over medium heat.
Add diced onion and carrots and cook until softened, about 5-7 minutes.
Add the remaining lentil filling ingredients and cook for 10-15 minutes, allowing the flavors to meld and the mixture to thicken.
Remove from heat and set aside.
While the filling cooks, place peeled and diced potatoes in a large pot of salted water.
Bring to a boil and cook for about 15-20 minutes, or until the potatoes are tender.
Drain the potatoes, then mash them with 1/4 cup FLORA Block, FLORA Cream, salt, and pepper until smooth and creamy.
Preheat your oven to 200°C (400°F).
In a baking dish, add the lentil filling evenly across the bottom.
Spoon the mashed potato topping over the filling, spreading it out to cover completely, and sprinkle with smoked paprika.
Bake in the preheated oven for 20-25 minutes or until the top is lightly golden and the filling is bubbly around the edges.
Let the shepherd’s pie cool for a few minutes before serving.
Tips
Use FLORA block as a dairy-free and vegan butter alternative for rich, creamy results.
This dish is ideal for holiday feasts like Christmas.
