Vegan Shepherd's Pie
Ingredients
Potato topping
- 800g Yukon gold potatoes
- 140ml unsweetened soy milk
- 20g margarine (optional)
- 30g grated vegan cheese
- 1 tsp nutmeg (optional)
- 5g salt
Lentil filling
- 300g lentils
- 600ml water
- 1 clove garlic
- 1 medium onion
- 100g tomato puree
- 50g chopped tomatoes
- 30ml olive oil
- 1 medium carrot
- 2 tsp black pepper
- 5g salt
- 2 tsp piri piri seasoning
- 1 tsp coriander
- 1 tsp paprika
Preparation
Wash and peel the potatoes.
Roughly chop them and steam for 25-30 minutes until soft.
Place them in a blender with hot soy milk, salt and nutmeg.
Blend until uniform, then add margarine (optional) and vegan grated cheese.
Blend again until cheese and margarine are completely melted and no lumps remain.
Finely chop the onion and carrot.
In a frying pan, sauté the onion, carrot and garlic in olive oil for a few minutes.
Add tomato puree and chopped tomatoes.
Pour in water and add lentils, salt, paprika, coriander, piri piri seasoning and black pepper.
Cook on medium heat for 40 minutes, ensuring they are not watery.
Grease a baking tray and place the lentil mixture at the bottom.
Add the potato puree on top.
Bake in the oven at 200°C (400°F) for 35 minutes until slightly brown on top.
Let it cool for at least 10 minutes.
Tips
Feel free to add some fresh thyme on top.
