Wednesday 9 May 2018

Lentil Shepherds Pie ~ Vegan ~

Making Lentil Shepherds Pie has been on my "to do" list for a long time now, I had seem them all over Pinterest and knew it was something I would like (hello potatoes) PLUS it seemed like a pretty nutritious meal, with lentils providing the protein and potatoes providing the yum (I blooming love potatoes). 

Lentil Shepherds Pie ~ Vegan ~

I've found myself stuck in a rut of making the same dinners over and over, so I decided it was time to try out making a lentil shepherds pie. Thankfully, it's something that doesn't require any specialist ingredients, just things that I would have around the house anyway - bonus! 

Lentil Shepherds Pie ~ Vegan ~I decided to use brown lentils as I figured they would most closely resemble the traditional mince used in shepherds pie, but any other colour/type of lentils would probably work well too. This recipe is very forgiving in terms of what you add to it, so if you're not a fan of mushrooms or onions then do not fear you can leave them out! Just make sure you substitute them for something else like courgette, carrot etc.

I kind of expected this to sort of fall apart when I started serving it, however to my surprise it stayed together really well! I think adding cornflour to the lentil mix made it a bit more "starchy" and meant it didn't collapse when served. 

Lentil Shepherds Pie ~ Vegan ~

This pie was positively received by a group of non-vegans I was cooking for, which is a definite sign of it's tastiness! Everyone had seconds which is also awesome 😎 

So if you're looking for a little inspiration for a new vegan meal, move out the way pasta because this is a awesome pie you're gonna enjoy again and again!

Lentil Shepherds Pie ~ Vegan ~

Total time: 1 Hour
Yield: 8 Portions
  • 400g Brown Lentils
  • 350g Closed Cup Mushrooms, chopped
  • 2 Large Brown Onions, chopped
  • 5 Large Potatoes, peeled and chopped
  • 2 Tsp Garlic Puree
  • 2 Tsp Mixed Herbs
  • 1 Tsp Tomato Purée
  • 1 Vegetable Stock Cube
  • 1 Tbsp Cornflour
  • Water 
  • 30ml Soya Milk, warmed
  • 1 Tbsp Dairy Free Butter
Cooking Directions
  1. Boil the lentils in a pan with water for at least 20 minutes, until they are soft.
  2. In a frying pan, fry the mushrooms and onion on medium heat.
  3. Boil the potatoes in a pan until they are soft and ready to mash.
  4. Whilst your potatoes and lentils are boiling, add the garlic and herbs to the mushroom/onion mix.
  5. When the lentils are soft, add them to the frying pan along with the stock cube, cornflour and approx. 4 tbsp water (enough to make the mixture more smooth - don't really know how to describe this part!).
  6. Once your potatoes are soft, drain and mash them along with the soya milk and dairy free butter.
  7. Transfer your lentil mixture to a roasting dish (I used two) then top with the mashed potato (sprinkle with salt and pepper if you desire).
  8. Bake for 25 minutes, until the top is turning golden.
  9. Serve with veggies/ chutney/ gravy/ whatever you want!

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