Vegan shepherd’s pie
This comforting dish uses lentils and it is just as delicious as the meat version, with a rich vegetable layer and creamy mashed potato topping
SERVES
2
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
55
MINUTES
Ingredients
1 tbsp olive oil
2 onions, finely chopped
salt
pepper
2 garlic cloves, crushed
2 tins of lentils, drained and rinsed
1 tin of chopped tomatoes
3 tbsp Worcestershire sauce
2 tbsp tomato purée
2 bay leaves
4 medium potatoes, peeled and quartered
Method
Preheat the oven to 180°C.
Heat the olive oil in a large pan over a medium heat. Add the onions and a pinch of salt. Cook for about 5 minutes, until softened.
Add the garlic and cook for 2 minutes.
Add the lentils and cook for about 10 minutes on a low heat.
Stir in the chopped tomatoes, Worcestershire sauce, tomato purée, and bay leaves and bring to the boil.
Reduce the heat, cover and simmer for about 15 minutes, stirring occasionally.
Meanwhile, make the mash. Boil the potatoes in salted water for 10–15 minutes, until tender. Drain, season and mash well.
Place the cooked mince in a large ovenproof dish and top with the mash. Bake for 20 minutes.
Divide the pie between warmed serving plates.
