Food

Vegan Shepherds Pie

There is something very wintery about Shepherd’s Pie. Traditional Shepherd’s pie contains ground beef, which I considered swapping for a combination of mushrooms and lentils. I’ve never actually made lentils myself before now, I’ve ate them but never cooked them myself! Strange, right? Lentils are a plant-based powerhouse. Not only are they easy to cook, they’re also high in essential nutrients like fiber, iron and protein . They also absorb flavors well and can take on the place on any meat used in shepherds pie.

I’m so excited to try this, as I’m writing this blog post it is cooking up so I have no idea what it tastes like, but if I have posted this, it must taste pretty good! I wouldn’t post a recipe if it tasted horrible HAHA!

 

 Ingredients
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups uncooked brown or green lentils, rinsed and drained
  • 4 cups vegetable stock
  • 2 tsp fresh thyme or 1 tsp dried thyme
  • 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans and corn
  • 3 pounds potatoes, thoroughly washed
  • 3-4 Tbsp vegan butter
  • a splash of almond milk
  • Salt and pepper to taste
Instructions
  1. Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
  2. Once cooked, drain. Use a masher to mash until smooth. Add add desired amount of vegan butter and almond milk, and season with salt and pepper to taste. Loosely cover and set aside.
  3. While potatoes are cooking, preheat oven to gas mark 7 or 220 degrees. Then lightly grease a baking tray thing of your choice.
  4. In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelised – about 5 minutes.
  5. Add a pinch each salt and pepper. Then add lentils, stock, thyme and stir. Bring to a low boil, then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
  6. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
  7. To thicken the mixture, add around two table spoons of mashed potatoes and stir.
  8. Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
  9. Place on a baking sheet to catch overflow and bake for 10-15 minutes, or until the mash is lightly browned on top.
  10. Let cool briefly before serving.

And that is it!! Literally!! This meal reheats so well in the microwave for around 5 minutes in a 750 microwave. So yummy and such a wintery meal 🙂

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