Description
A good old Shepherd's pie is the perfect winter time dinner. It is a warming and filling meal and a great meal to prepare ahead of time. This vegan take on the classic meal tastes just as good, with a deep and rich flavour and delicious thick gravy. Covered with a gorgeous layer of mashed potato, this vegan lentil shepherd's pie is the ultimate comfort food.
Ingredients
Units
Scale
- 1 kg potatoes
- splash non dairy milk
- 10 g vegan butter
- 150 g green beans
- 100 g sweetcorn
- 2 medium carrots
- 1 onion
- 2 cloves garlic
- 1 Tbsp olive oil
- 100 ml water
- 2 Tbsp vegan gravy granules
- 500 g tomato passata
- 2 390g tins green lentils
- 2 Tbsp mixed dried herbs
- salt & pepper
Instructions
- Peel and chop the potatoes and boil them in a pan of salted water for 20 minutes or so, or until tender. Drain and mash with a little non dairy milk and vegan butter and season well with salt and pepper.
- Chop the onions and mince the garlic. Heat the olive oil in a large saucepan and sauté the onion for 10 minutes until translucent.
- Add the minced garlic and cook for another minute or two.
- Add the water, passata and chopped vegetables and tinned lentils to the pan. Season with salt, pepper and dried herbs.
- Cover and cook for 20 minutes or so until the vegetables are tender.
- Once the vegetables are soft and cooked you can add the gravy granules to thicken the sauce. Bear in mind that it will thicken a bit more when it is cooked in the oven.
- Spoon the cooked mixture into an ovenproof dish and top with the mashed potato.
- Put into an oven pre-heated to 200°C and cook for 20 minutes until golden on top.
- Serve with green vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: oven
- Cuisine: British
