Vegan Shepherd's Pie
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A delicious vegan version of the classic shepherd's pie. A lentil stew topped with peas, mint, and mashed potatoes. Mmm!
Ingredients
  • 1 tbs olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 carrot
  • 1 celery stick
  • 1 cup dried brown lentils
  • 1 tsp dried thyme leaves
  • 1 cup tomato puree
  • 3 cups vegetable stock
  • 4 potatoes
  • 1 tbs olive oil
  • Salt and pepper to taste
  • 1 cup frozen peas
  • ¼ cup fresh mint leaves
Instructions
  1. Finely dice the onion, carrot, celery and garlic.
  2. Heat the 1 tbs olive oil in a frying pan.
  3. Add the diced vegetables and fry for 5 minutes or until onion starts to brown.
  4. Add lentils, thyme, tomato puree and vegetable stock.
  5. Cover and simmer for 40 minutes, stirring occasionally.
  6. Peel and dice potatoes and boil for 15 minutes.
  7. Strain, reserving approximately ½ cup cooking water.
  8. Mash with the remaining 1 tbs olive oil and salt and pepper to taste.
  9. Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.
  10. In a large casserole dish, pour the lentil stew, top with frozen peas, chopped mint leaves, and mashed potatoes.
  11. Bake for 40 minutes.
  12. Serve warm.
Recipe by Vie De La Vegan at http://viedelavegan.com/2015/03/vegan-shepherds-pie.html