Vegan Shepherd's Pie

Ingredients

1 Tsp olive oil

6 mushrooms, finely diced

1 onion, diced

2 carrots, diced

3 cloves garlic

1 Tsp soy sauce

1 Tsp Worcestershire sauce

300ml passata

1 tsp mixed herbs, dried

250ml dried red lentils

250ml red wine

250ml vegetable stock

Topping

4 large potatoes

4 Tsp vegan butter

120ml oat milk

1 Tsp  olive oil

salt and pepper

Method

Saute the onions in the oil. Add the carrots, and mushrooms. Cook for 10 minutes. Then add the garlic. Cook for 3 minutes more, then add the lentils, red wine, stock, passata, herbs, soy sauce,  and Worcestershire sauce.

Meanwhile, make your mash potato for the topping.

Add your potatoes to a medium saucepan and cover over with water. Place the pan over medium heat & cook the potatoes for around 10-12 minutes, or until they are soft enough to mash.

When the potatoes are cooked, transfer them to a colander draining away the water. Let the potatoes dry for 2-3 minutes, then pass them through a potato ricer to mash them. Stir in the milk, vegan butter, olive oil and seasoning. Set the potato aside until you’re ready to top your pie.

When the lentils have cooked, and the liquid has reduced to a sauce, transfer it to your baking dish and top with the creamy mash. 

Bake for 25-35 minutes, at 180C, or until the mash on top has gone crispy and golden.

Serve right away.