Vegan Shepherd's Pie with Lentils
Ingredients
Mashed 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 of 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 potatoes
Roughly chop them and steam them for 25-30 minutes until soft
Place them in a blender with hot soy milk, salt and nutmeg
Blend them and once you get a uniform mixture add margarine (optional) and vegan grated cheese
Blend again, make sure the cheese and margarine are completely melted and there are no lumps
Finely chop 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 water and add lentils, salt, paprika, coriander, piri piri seasoning and black pepper
Cook on medium heat for 40 minutes, make sure they are not watery
Grease a baking tray and place lentils at the bottom then add on top the puree
Bake in the oven at 200C (400F) for 35 minutes until it’s slightly brown on top
Let it cool for at least 10 minutes
Tips
Feel free to add some fresh thyme on top
