Nothing says chilly-weather food like a Shephard’s pie, but this is a veggie one that’s every bit as tasty. I think it’s a real hearty, wholesome dish – the type of big dish you can serve to a group after a crisp autumnal walk. Serve this to any carnivore and we promise they’ll lick the plates clean.
Ingredients
2 Red Onions
4 clove of Garlic
2 Bay leaves
2 tin of Chopped Tomato
1⁄2 medium Carrot
1⁄2 medium Pepper
1⁄2 medium Parsnip
2 tin of Cooked green/brown/puy Lentil
4 tbsp Tamari / Soy Sauce
2 tsp of Salt
10 Fine Beans (chopped into bitesized pieces)
8 medium Potato
125ml of Non Dairy Milk
1tsp of Smoked Papriks
2 tsp paprika
1⁄2tsp of Black Pepper
2 tbsp oil (for sautéing)
30g of Fresh Parsley
What to do
1. Chop the potatoes up, put them in a pot and cover with water. Boil the potatoes (Bring to the boil, turn temperature down and then leave simmer until potatoes properly boiled.)
2. Peel and finely chop the onions and garlic. In a large pot, sauté the onions and garlic for 5 minutes at medium to high heat in 2 tablespoons of oil.
3. Finely slice the carrot and parsnip into small pieces and add to the pot and then add 2 teaspoons salt and leave sweat for 5 minutes, add water if they start sticking to the pot.
4. Now add the cooked lentils and chopped tomatoes (drain the tins of lentils and give them a good rinse before using), black pepper, smoked paprika, bay leaves and tamari/soy sauce.
5. Bring to the boil, and then lower the heat, add in the fine beans (chopped bite size) and dice up parsley and add for colour and leave simmering while you prep the potatoes.
6. At this stage preheat your oven to 180oC/350oF/gas mark 4.
7. Mash the potatoes, add some salt and pepper to taste and add some of the soya/oat/almond milk to add with the mashing, add a little at a time so that it mashes easy but is not sloppy.
8. Now put the lentil mixture in a casserole tray and top with the mashed potato (put some grated cheese on top of the mashed potato if you like). Approximately 2/3 lentil and 1⁄3 potato. Bake in the oven for 30 minutes at 180oC/350oF/gas mark 4 or until top of potato starts to crisp.
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