One for Sunday tea + one for cosy lunches during week. This tastes equally delicious as leftovers in a lunchbox with some salad as it does served hot, straight from the oven for a tasty family dinner.
Vegan Shepherds PiePrint This
- 1 tbsp extra virgin olive oil
- 1 white onion, diced
- 3 garlic cloves, crushed
- 150g mushrooms, diced
- 2 carrots, peeled and diced
- 1 tbsp tomato puree
- 1 tsp paprika
- 2 sprigs fresh thyme
- 15 sun dried tomatoes, chopped
- 2 tbsp soy sauce
- 1 tin green lentils, drained and rinsed
- 1 tin chickpeas, drained and rinsed
- 400ml vegetable stock
- 900g white potatoes, peeled and cut into chunks
- 2 tbsp butter (or dairy free alternative)
- pinch of salt
- pinch of pepper
- Mixed salad leaves
- 1/2 cucumber, sliced
- Handful pumpkin seeds
- Balsamic glaze
Place a saucepan over a medium heat and add the olive oil, onion, and garlic.
Cook for a few minutes before adding the diced mushrooms, carrots, tomato puree, paprika, fresh thyme, sun dried tomatoes, and soy sauce.
Combine and cook for 5 minutes before adding the lentils, chickpeas and vegetable stock. Let simmer for 15 minutes.
Meanwhile, boil a saucepan of water on a medium heat and add the potato chunks. Boil for 15 minutes until soft, whilst the filling mix simmers.
Preheat the oven to 180c and drain the potatoes.
Combine them with the butter, salt and pepper and mash until smooth.
Line your ovenproof dish with the filling mixture, top with the mash and bake in the oven for 30-35 minutes.
Serve with a salad sprinkled with pumpkin seeds and drizzled with balsamic glaze. Enjoy!