VEGAN SHEPHERD’S PIE
This is such a cheap yet delicious and balanced meal. As we know by now this is the perfect example that every recipe out there can be made vegan. This way we can enjoy a delicious classic without hurting anyone.
Servings: 4 servings | Calories: 528 kcal | Author: Andrea Aronica
Ingredients
PUREE
800g (28.2oz) Yukon gold potatoes
140ml (4¾ fl oz/½ cup) unsweetened soy milk
20g (0.7oz /1 tbsp plus 2 tsp) margarine (optional)
30g (1.1 oz/) grated vegan cheese
1 tsp nutmeg (optional)
5g (¼ oz) salt
LENTILS
300g (10.6oz) lentil
600ml (20 fl oz/2½ cups) water
1 clove of garlic
1 medium onion
100g (3.5 oz) tomato puree
50g (1.8 oz) chopped tomatoes
30ml (1 fl oz) olive oil
1 medium carrot
2 tsp black pepper
5g (¼ oz) salt
2 tsp piri piri seasoning*
1 tsp coriander
1 tsp paprika
Method
Puree:
Wash and peel potatoes;
Roughly chop them and steam them for 25-30 mins until soft;
Place them in a blender with hot soy milk, salt and nutmeg;
Blend them and once you get a uniform mixture add margarine (optional) and vegan grated cheese;
Blend again, make sure the cheese and margarine are completely melted and there are no lumps;
Lentils:
Finely chop onion and carrot;
In a frying pan sauté the onion, carrot, and garlic in olive oil for a few minutes;
Add tomato puree and chopped tomatoes;
Pour water and add lentils, salt, paprika, coriander, piri piri seasoning and black pepper;
Cook on medium heat for 40 mins, make sure they are not watery;
Grease a baking tray and place lentils at the bottom then add on top the puree;
Bake in the oven at 200C (400F) for 35 mins until it’s slighly brown on top;
Let it cool for at least 10 mins;
Feel free to add some fresh tyhme on top.
Notes
* It’s a mix of garlic, sea salt, basil, cayenne pepper, chili and onion powder.
Nutrition
