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Vegetable Lentil Shepherd’s Pie

This recipe is fantastic for the whole family, especially for the kids. I love the individual dishes! Enjoy.

Vegetable Lentil Shepherd’s Pie

This Recipe is :

Dairy FreeVegan

Serves

6

Ingredients

Lentils

  • 250 g green lentils (soak over night, rinse and drain)
  • 4 cups purified water

For the filling

  • 1 leek chopped
  • 1 brown onion peel and dice small
  • 1 celery stalk dice small
  • 1/2 carrot peel and dice into cubes
  • 1/4 japanese pumpkin peel and cut into chunks
  • 10 button mushrooms sliced
  • 1 cup green peas
  • 3 roma tomatoes diced
  • 1 garlic clove large diced finely or crushed
  • 1 red chilli sliced fine
  • 2 teaspoons olive oil
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons tamari sauce (spiral)
  • 140g tomato paste
  • 2 bay leaves
  • bragg organic sprinkle 24 herbs and spices seasoning to taste
  • celtic sea salt and pepper to taste

For the mashed topping

  • 4 sweet potatoes large peeled and chopped
  • 4 cups purified water
  • celtic seas salt and pepper to taste

Preparation

Cooking lentils

  1. Soak lentils over night in purified water and pinch of celtic sea salt, rinse and drain in morning, and they are ready to cook. Not everyone soaks lentils but for me my digestive system likes them better soaked.
  2. Boil purified water, place lentils in saucepan, simmer for 20 minutes until soft and set aside. If you don’t soak lentils they will take a little longer to cook.

For the filling

  1. Peel and chop onion, leek and garlic.
  2. Heat oil in soup pot on low heat; add garlic, onion, leek, bragg seasoning, turmeric, cumin, celtic sea salt and pepper, sauté on a low heat for 10-15 minutes, until brown.
  3. Add pumpkin to onion and leek mixture, sauté for about 15 minutes, until ingredients are browned and softening. This is really important for the flavour of the pie, make sure you stir occasionally.
  4. Add remaining ingredients, stir and sauté for 15 minutes. Add 1/4 cup purified water, lentils, bay leaves and simmer on low heat with lid on for 1 hour, make sure you stir occasionally.
  5. Add celtic sea salt, pepper and bragg spices to taste and remove bay leaves. Pour ingredients in large oven proof dish or individual dishes.

For the mashed topping

  1. Boil pot of water; add chopped sweet potato, cook until soft.
  2. Drain water and blend mash in vitamix or thermomix until smooth. Add celtic sea salt and pepper to taste. Use a fork to evenly spread mash on top of pie filling.
  3. Pre heat oven to 180 degrees on grill, place dish in oven and grill until brown, for approximately 20 minutes.

Garnish

  1. Fresh coriander or parsley.
  2. A nice simple side salad of greens.
  3. Sprinkle nutritional (savoury) yeast.

 

 

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