Lentil Shepherd's Pie
INGREDIENTS
- 1kg potatoes, peeled
- 300g cooked lentils
- 1 onion, diced
- 2 carrots, diced
- 2 garlic cloves
- 2 tbsp tomato puree
- 300ml vegetable stock
- 50g vegan butter
- 120ml plant milk
NUTRITION
Per serving
470
Calories
18g
Protein
76g
Carbs
10g
Fats
METHOD
1
Boil the potatoes
Cook potatoes in salted water for twenty minutes until tender. Drain and mash with butter, plant milk and salt.
2
Build the base
Sweat onion and carrots in oil for ten minutes. Add garlic and tomato puree, stir for one minute.
3
Simmer
Add lentils and stock, simmer for fifteen minutes until thickened.
4
Bake
Spread the lentils in a baking dish, top with the mash and rough up with a fork. Bake at 200C for twenty minutes.
VEG.ARMY TIP
Stir a tablespoon of marmite into the lentils — instant umami depth that nobody can place.
