Delicious Lentil Shepherd’s Pie perfect for this time of the year! It’s incredibly easy to make and trust me this will be a massive hit with family and friends. This Lentil Shepherd’s pie really gives you that comforting feel you want from a simple healthy dinner during the colder months.
Lentil Shepherd’s Pie [Vegan]
- Olive oil
- Large red onion, finely diced
- 4 garlic cloves crushed
- 7 oz mushrooms sliced
- 1 large carrot finely chopped
- 5 oz tomatoes finely chopped
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2x 14.1 oz g tins of chopped tomatoes
- 2x 14.1 oz g tins of green lentils
- 1 cup frozen peas
- 1 teaspoon veg stock powder
- 1 tablespoon tamari
- 2 lbs potatoes
Pre-heat your oven to 400°F.
Firstly prep you vegetables as per the instructions above.
Place a large pot on a medium heat adding the olive oil, garlic, onion, veg and herbs and fry together for a couple minutes until it softens.
Then add the tinned tomatoes, lentils, peas, tamari and veg stock powder and mix.
Cook on a medium/high heat for 15 minutes until it starts to thicken making sure to stir every 5 minutes.
Meanwhile boil the potatoes. Once boiled simply mash with olive oil or vegan butter and a pinch of salt & pepper.
Add the mix into a deep dish and top with the mashed potato.
Place in the oven for 30 minutes.