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Vegan Shepherd's Pie

Ingredients:

  • 900 grams /6 medium potatoes

  • 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 2 carrots, diced

  • 2 stalks of celery, diced

  • 300 grams /1 ½ cup green lentils

  • 200 grams / 2 cups mushrooms, chopped

  • 2 tablespoon fresh thyme

  • 3 cloves garlic, chopped

  • 500 grams /2 cups vegetable broth

  • 250 grams/ 1 cup unsweetened plant-based milk of your choice * I used Soy

  • A pinch of nutmeg

  • Salt and pepper to season

Method:

Preheat oven to 400F/200C

Prepare a deeper baking tray and roast the potatoes with fresh thyme, salt and pepper and olive oil for about 35 minutes or lightly browned.

In a frying pan, heat the olive oil and fry onion, garlic, and thyme until the onions become translucent, about 5-6 minutes. Add the carrots and celery and fry for another 5 minutes.

Add the mushrooms and lentils and cook until the mushrooms become soft.

Add the vegetable broth and simmer for 10 minutes to thicken.

When the potatoes are ready, put in a big pan and add the plant-based milk. Heat on low and using a food processor, mix until fluffy and soft. Add salt and pepper and a pinch of nutmeg.

Spoon the lentil, mushroom filling in an ovenproof baking dish and spread the soft potatoes on top.

Reduce the heat to 350 F/180C and bake for about 15 minutes and if you like put under the broiler for another 10 minutes until golden brown.


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