VeganVegetarianGluten FreeLow CostHigh FibreHigh Protein
A vegan version of shepherd's pie that is both a nourishing and comforting meal.The lentils are a great source of protein. Top tip - it's a perfect recipe for batch cooking too.
Prep
10 min
Cook
50 min
Serves
4
Difficulty
Medium
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Ingredients
red onion 1 (diced)
mushrooms 200 g (sliced)
carrot 1 (chopped)
garlic cloves 4 (crushed)
dried basil 1 tbsp
dried oregano 1 tbsp
chopped tomatoes 800 g
tinned lentils 800 g (drained)
frozen peas 200 g
tamari 1 tbsp
vegetable stock cube 1
potato 1 kg (chopped)
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
Dice the red onion. Thinly slice the mushrooms and carrot. Crush the garlic.
Heat a splash of oil in a large pot on a medium-high heat, add all the chopped vegetables with the garlic and dried basil and oregano. Cook for 5 minutes.
Stir in the chopped tomatoes, lentils, peas, tamari and crumble the vegetable stock cube. Mix well to combine. Bring to the boil, then leave to simmer for 15 minutes, stirring occasionally.
To make the mashed potato: Peel and chop your potatoes into small chunks. Boil them until soft in salted water. Drain and mash them with a splash of olive oil or butter. Season to taste.
Tip the lentil sauce into a baking dish. Top with the mashed potato. Bake in the oven for 30 minutes or until golden and bubbling.
Leave to stand for a few minutes before serving. Plate up and enjoy!
