This is a fantastic shepherds pie that everyone will love. It is tasty, satisfying and packed full of plant based goodness!
Ingredients, serves 4 with sides
1 onion, finely chopped
1 carrot, chopped into 1cm chunks
2 tsp fresh thyme leaves
1 can green lentils with water
250 grams mushrooms, finely chopped
250 ml passata
100 ml water
2 heaped tsp miso paste
1 tsp strawberry jam
1 level tsp onion granuals
1 tbsp balsamic vinegar
Preheat the oven to 180 degrees.
Heat 2 tbsp of oil in a heavy bottomed pan and then add the onion and carrot. Cook on a low/medium heat for 10 minutes, stirring frequently.
Add all the other ingredients and stir together well. Bring up to a simmer. Leave to simmer on a low heat for 20 minutes, stirring occasionally.
In the meantime, peel and roughly chop the potatoes. Place them in a large pan of boiling water and boil for 10 minutes or until the potatoes are just about ready to mash. When ready, drain the water and add 2 heaped tbsps of vegan margarine and salt to taste. Add more margarine if you wish. Mash up with a potato masher.
When the filling mixture is ready, transfer into a deep baking dish, roughly 9×6 inches. Spoon the mash potato on top and smooth over with a fork.
Bake for approximately 1 hour or until the top is crispy.
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