Shepherdess Pie
Servings
4
Prep Time
25
Cook Time
60
About This Recipe
Enjoy this yummy vegan twist version of a Shepherd’s Pie, adapted from Food To Glow.
Ingredients
175 g small brown or green lentils, rinsed
3 large floury potatoes, cubed
2 Tbsp extra virgin olive oil or butter
5 Tbsp flat-leaf parsley, finely chopped
1 large onion, peeled and finely chopped
2-4 garlic cloves, peeled, smashed and finely chopped
4 carrots, peeled and sliced
200 g of sliced mushroom
1 x 400 g tin chopped tomatoes
1 heaped tbsp sundried tomato puree or ordinary tomato puree
1 tbsp of soy sauce
1 tbsp olive oil
Instructions
Preheat oven to 200C/400F.
Put the lentils in a large saucepan, cover with 3 times their volume of water and simmer until tender but not mushy (check after 35-45 minutes).
Meanwhile, boil the potatoes in salted water until tender. Drain and mash with fat and some potato water. Season and stir in half of the parsley.
Heat oil in a frying pan, add onion or leeks and sauté for about 5 minutes. Then add bay leaf, herbs, garlic, carrots, and mushrooms, and cook for about 5 minutes
Drain the lentils and add to the pan with chopped tomatoes and soy sauce. Season to taste.
Spoon the mixture into an ovenproof dish, top with the mashed potato/celeriac and smooth over. Bake for 45 minutes, or until bubbling and the top is lightly browned.