Vegan Shepherd's Pie
This wholesome vegan shepherd's pie features a hearty filling of green lentils, carrots, and parsnips simmered in a savory tomato and tamari base. Topped with a layer of creamy, dairy-free mashed potatoes and baked to crispy perfection, it is a nourishing comfort food staple the whole family will love.
Instructions
- 1
In a large pan, sauté the red onion (2) and garlic cloves (4 clove) in the vegetable oil (2 tbsp) for 5 minutes on a medium heat.
- 2
Mix in the carrot (1), parsnips (1), red bell pepper (0.5), and fine salt (1.5 tsp) and leave to sweat for 5 minutes. Stir in the smoked paprika (1 tsp) and ground cumin (1 tsp) and cook for 1 minute.
- 3
Tip in the green lentils (820 g), chopped tomatoes (800 g), a pinch of pepper, bay leaves (2), tamari (2 tbsp), white sugar (1 tsp), and 150ml water. Bring to a boil, then lower the heat and add the green bean (50 g) and fresh parsley (2 tbsp). Simmer for 15 minutes. Preheat oven to 180°C (fan 160°C).
- 4
Meanwhile, boil the white potatoes (1.25 kg) in salted water until soft.
- 5
Mash the potatoes with salt, pepper, and the plant milk (125 ml) until creamy but not sloppy.
- 6
Pour the lentil filling into a baking dish and remove the bay leaves (2). Spread the mashed potato over the top, fluffing with a fork.
- 7
Bake for 30 minutes until the mashed potato top begins to crisp and the filling is bubbling.
Nutrition Facts
Per portion