Vegan Shepherd's Pie
This hearty vegan shepherd's pie is a comforting classic made healthy. Earthy mushrooms and protein-rich puy lentils create a savory filling topped with rustic crushed potatoes and fresh flat-leaf parsley. Ready in just 30 minutes, it is the perfect midweek meal for the whole family.
Instructions
- 1
Boil the mini potatoes (500 g) in water for 15 minutes until tender. Drain, season, and crush with a fork. Stir in half of the fresh flat leaf parsely (15 g).
- 2
Heat olive oil (2 tbsp) in a frying pan. Cook onion (1) for 3 minutes, then add mushrooms (625 g) and fry for 8 minutes until softened.
- 3
Add garlic cloves (2), chilli flakes (0.25 tsp), puy lentils (250 g), chopped tomatoes (400 g), tomato puree (2 tbsp), and 250ml water. Simmer for 10 minutes until thick, then stir in the remaining parsley.
- 4
Tip the filling into a baking dish and top with crushed potatoes. Drizzle with olive oil (1 tbsp) and grill on high for 10 minutes until golden.
Nutrition Facts
Per portion