Shepherd’s Pie

My friend recently tried this recipe and said it was the best vegan shepherd’s pie she’d ever had! So I’m going to roll with that. Hope you enjoy!

Serves 3-4 ~ vegan and gluten-free

Ingredients:
Mashed potato
- 6 white potatoes
- 1/4 cup soy milk
- 1/4 cup vegan butter
- 1/2 cup nutritional yeast
- 1/4 tsp salt
Lentil mixture
- 1/2 brown onion
- 3 garlic cloves
- 3 celery sticks
- 1 tbsp fresh rosemary
- 1 tbsp fresh oregano
- 1 carrot
- 2/3 cup liquid vegetable stock
- 1 x 400g can crushed tomatoes
- 2 x 400g cans brown lentils
- 1 cup frozen peas
- 1/2 cup frozen corn

Method:
1. Preheat the oven to 180°C. Place a large pot of water over the stove to boil.
2. Peel and roughly chop potatoes into cubes, place into boiling water to cook for 20 minutes.
3. Whilst potatoes are boiling, prepare the lentil mixture. Place a large frying pan over medium-high heat on the stove, adding oil. Finely chop onion, garlic and celery and add to the pan, frying until lightly translucent. Roughly chop oregano and rosemary, adding to the pan and frying for 2 minutes.
4. Finely dice carrot, add to the pan with frozen peas and corn. Mix well and fry for 5 minutes, or until peas and corn soften.
5. Drain and rinse lentils, adding to the pan with tomatoes and vegetable stock. Mix well, cooking for a further 3 minutes before removing from the heat.
6. Remove potatoes from the heat, draining and rinsing. Transfer to a large mixing bowl with soy milk, vegan butter, nutritional yeast and salt. Mash until smooth.
7. Place lentil mixture into the bottom of a deep baking dish. Top with the mashed potato mixture and fresh oregano, if desired.
8. Place shepherd’s pie in the oven and bake for 15-20 minutes. Enjoy hot!