Lovely Lentil Shepherd’s Pie

First of all I have to say this is one recipe that is not entirely my own. I came across this recipe from Jamie Oliver and when I tried it, I was amazed at how tasty and full of flavour it was. My whole family including my 7 and 9 year old enjoyed it too and gobbled it up!

I did make a few changes however. The addition of vegan Worcestershire sauce. Adding 2 or 3 tablespoons of this to the filling really makes it taste a lot like the meat version of this classic recipe. I also replaced the butter and milk in the mashed potatoes for just cashew cream to make it vegan and opted to leave the skins on.

This recipe is also one that helped me win over my husband with vegan dinners.

We aren’t 100% vegan. I might be if I lived by myself and didn’t have a family. But I love my family so it’s important for me to meet them halfway in order to make life work for all of us. So we settled on eating vegan about 50-70% of the time. Enjoy the recipe! 🙂


INGREDIENTS

  • 2 red onions, diced

  • 4 medium carrots, diced

  • 3-4 stalks celery, diced

  • 4 cloves garlic, minced

  • 1 large (28oz) can diced tomatoes

  • 2 sprigs of fresh rosemary

  • 400 ml vegetable stock/broth

  • 2 cups of dry green lentils

  • 1kg of mashing potatoes

  • sea salt (probably 1 to 1 1/2 tsp of salt for the filling for most people depending on how salty the broth is you are using, and 1 tsp for mashed potatoes).

  • 1/2 tsp black pepper

  • 2-3 Tbsp vegan Worcestershire sauce

  • 1 cup of unsweetened and unflavoured plant based milk (I prefer cashew)

  • 2 Tbsp nutritional yeast

PREPARATION

  1. Preheat the oven to 400°F

  2. In a large pot, sauté the onions, carrots, celery and garlic in a little oil or broth until softened. Add diced tomatoes, broth/stock and rosemary. Season with salt and pepper.

  3. Once simmering, add the lentils. Cover and let cook for 30 minutes, stirring occasionally to make sure it is not burning to the bottom of the pot.

  4. Meanwhile, make your mashed potatoes. Cut potatoes into large cubes. Leave the skins on for added fibre. Add them to a pot covering them with water and boil just until fork tender. Drain and add 1 cup of unsweetened and unflavoured plant milk (I prefer cashew), along with 1 tsp of salt, 1/2 tsp of pepper and 2 Tbsp of nutritional yeast. Mash and set aside.

  5. Once the water is mostly absorbed from the filling and the lentils are tender, remove the sprig of rosemary and stir in Worcestershire sauce.

  6. Transfer the filling to a large and deep casserole dish. Spoon mashed potatoes over top spreading as evenly as possible.

  7. Bake for 25 to 30 minutes

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