Name: Vegan Shepherd's Pie
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 6 servings
Ingredients: 2 null red onion (chopped); 4 clove garlic cloves (crushed); 2 tbsp vegetable oil; 1 null carrot (small, diced); 1 null parsnips (small, peeled and diced); 0.5 null red bell pepper (medium, deseeded and diced); 1.5 tsp fine salt; 1 tsp smoked paprika; 1 tsp ground cumin; 820 g green lentils (rinsed and drained); 800 g chopped tomatoes; 2 null bay leaves; 2 tbsp tamari; 1 tsp white sugar; 50 g green bean (chopped into bite-sized pieces); 2 tbsp fresh parsley (chopped); 1.25 kg white potatoes (peeled and roughly chopped); 125 ml plant milk (dairy-free)

Instructions

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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.