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Lentil and Veg Mini Shepherd's Pie
A classic comforting meal for the couple of chilly months ahead. It's very hearty and keeps you full for long. Serve with a boatload of boiled peas.
Ingredients You Need for Lentil and Veg Mini Shepherd’s Pie [Vegan]
How to Prepare Lentil and Veg Mini Shepherd’s Pie [Vegan]
- Pre-heat the oven to 356ºF/ 180ºC.
- Bring vegetable stock to the boil in a large saucepan.
- Finely chop all vegetables and simmer in the vegetable stock for 15 minutes until soft. The stock should have been absorbed by the vegetables after this time.
- Cook the lentils separately for 25 minutes (or according to package instructions).
- Boil the potatoes for 20 minutes until soft, then mash (either by hand of with a food processor).
- Add a little bit of vegan margarine to make them buttery if you wish. Butter the ovenproof pie dish(es).
- Combine all the vegetables and lentils and spoon them into the bottom of the dish(es).
- Cover with the mash and bake in the oven for 20 minutes (slightly longer if you are making one large pie).
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Yes indeed
I call it ‘cottage pie’ now after catching grief from meat eaters about shepherds exploiting animals.
This looks good. Think I’ll try 1 big pie.