Hearty, Vegan Shepherd's Pie Recipe (NO Fake Meat!)
A hearty dish that's perfect for Autumn and Winter.
Equipment
- Lasagna dish 12x8 inches roughly in size
- Wooden spoon
- Chopping board
- large, non stick pan
- Large sauce pan
- Potato masher
Ingredients
- 250 g dried, green lentils You can use the red or brown ones too.
- 6 large, white potatoes Can be subbed with sweet potatoes.
- 2-3 tbsp nutritional yeast
- ½ cup plant milk Make sure it's not sweetened.
- 1 large onion Chopped small.
- 4 medium carrots Chopped small.
- 1.5 cups frozen, green peas
- 2 cans can crushed tomatoes
- 1.5 cups vegetable stock
- 1 cup water mixed with 1 tbsp arrowroot or cornstarch
- 1.5 tbsp tomato paste
- 1 tbsp onion powder or granules
- 1 tbsp rosemary
- 1 tbsp mixed herbs
- 2 tsp paprika
- 1.5 tsp yeast extract
- Black pepper
Instructions
- Put your lentils on to boil as per packet instructions first.
- Now start boiling your chopped potatoes.
- In the meantime, heat a large, non stick pan on a medium heat.
- Now chop your onions quite finely and add to your pan. Be sure you have a kettle of hot water ready to splash into your pan to stop any burning. Keep stirring with a wooden spoon. You want the onions to caramelise slightly whilst you're preparing your other vegetables.
- Meanwhile, chop your carrots into small pieces. Cut into 4 ways lengthways, then chop again the other way into small pieces and throw into the pan with your onions and fry for a further 5 minutes, stirring continually to prevent sticking.
- Add your crushed garlic, mixed herbs, paprika, rosemary, onion granules or powder and black pepper. Stir.
- Add the rest of your ingredients, including your pre cooked lentils if they are ready and bring to a simmer. If your lentils aren't quite cooked, that's fine, keep them cooking, but carry on bringing the rest of your ingredients to the boil, then simmer. Add your lentils once they are cooked and stir. Keep the whole thing on a low simmer whilst preparing your mashed potatoes. Add more fluids if you need to as you need your lentil mincemeat mix to have a little gravy as it will dry out a little in the oven.
- Keep checking your potatoes. You want them fully cooked and ready to mash. Mash your potatoes with the nutritional yeast, plant milk and a little salt and pepper. Be sure to get out all lumps as you want a smooth potato topping for your pie.
- Pour your lentil mincemeat mix into a large lasagna dish and scoop your mashed potatoes out with a tablespoon. Blob onto your lentil mix and gently flatten with the spoon until its all evened out with no gaps. Use a fork to make a nice pattern of ridges on top, which will help with the browning.
- Bake in a pre heated oven at 170 C (349F) for about 30 minutes or until browned on top. The whole dish is already pretty much cooked, so it does not need too long in the oven.
- Serve with some greens or other vegetables. The best veggies for this dish are broccoli and mashed swede in our opinion.