A perfectly-herbed, protein-packed lentil and veg mince, generously topped with a golden layer of savoury mashed potatoes. No need to sort out a side dish as you’ll want to fill your plate with this hearty, wholesome shepherd’s pie.
You will need
Serves 4
- 1 tablespoon oil (or sub water)
- 1 brown onion, diced
- 3 garlic cloves, crushed
- 1 tablespoon thyme
- 1 tablespoon basil
- 2 cups lentils, cooked (brown or green)
- 2 cups vegetables (carrots, peas or corn)
- 2 cups passata or crushed tomatoes
- 1 cup vegetable stock
- Salt and pepper to taste
Topping
- 5 large potatoes, peeled and chopped
- 1/2 – 3/4 cup any plant-based milk (almond, soy or coconut)
- 3 tablespoons vegan butter or olive oil (optional)
- 1/2 teaspoon salt
Recipe: Rainbow Nourishments
Directions
-
Step 1
Preheat the oven to 180°C.
-
Step 2
Heat the oil in large pot over high heat. Add the onion and saute for 2 minutes or until softened. Add the garlic and herbs and saute for 1 minute or until fragrant.
-
Step 3
Add the lentils, vegetables and passata and stock. Boil for 10 minutes then reduce the heat to medium. Allow the mixture to cook for 20 minutes or until everything is tender. Season with salt and pepper.
-
Step 4
At the same time, add the potatoes to a large pot of water over high heat. Boil for 15 minutes or until the potatoes are very tender. Drain, add the milk, plant-based butter or olive oil and salt. Mash thoroughly.
-
Step 5
Pour the lentil mixture into a large casserole dish. Spoon the mashed potato on top. If desired, use a fork to scrape lines on the mashed potato.
-
Step 6
Bake in the oven for 15 minutes or until the potato is golden brown. Serve hot.
Recipe: Rainbow Nourishments
More gluten-free options
Lentil Shepherd’s Pie
Directions
20 mins to prep
40 mins to cook
-
Step 1
Preheat the oven to 180°C.
-
Step 2
Heat the oil in large pot over high heat. Add the onion and saute for 2 minutes or until softened. Add the garlic and herbs and saute for 1 minute or until fragrant.
-
Step 3
Add the lentils, vegetables and passata and stock. Boil for 10 minutes then reduce the heat to medium. Allow the mixture to cook for 20 minutes or until everything is tender. Season with salt and pepper.
-
Step 4
At the same time, add the potatoes to a large pot of water over high heat. Boil for 15 minutes or until the potatoes are very tender. Drain, add the milk, plant-based butter or olive oil and salt. Mash thoroughly.
-
Step 5
Pour the lentil mixture into a large casserole dish. Spoon the mashed potato on top. If desired, use a fork to scrape lines on the mashed potato.
-
Step 6
Bake in the oven for 15 minutes or until the potato is golden brown. Serve hot.
You will need
Serves 4
- 1 tablespoon oil (or sub water)
- 1 brown onion, diced
- 3 garlic cloves, crushed
- 1 tablespoon thyme
- 1 tablespoon basil
- 2 cups lentils, cooked (brown or green)
- 2 cups vegetables (carrots, peas or corn)
- 2 cups passata or crushed tomatoes
- 1 cup vegetable stock
- Salt and pepper to taste
Topping
- 5 large potatoes, peeled and chopped
- 1/2 – 3/4 cup any plant-based milk (almond, soy or coconut)
- 3 tablespoons vegan butter or olive oil (optional)
- 1/2 teaspoon salt