This is a recipe for vegan Shepard’s pie. I’ve been bulking out our Shepard’s pie with red lentils lately. And the other day I thought, ‘I wonder if anyone would notice if I didn’t include meat in this meal at all?’ And the answer was ‘nope’.
If you’re not sure if you want to cut down on the amount of meat that your family consumes each week, then I would highly recommend that you try this recipe.
You could attempt it with 500 grams of lamb mince and half the lentils, but just like my vegetarian enchiladas – I don’t think that you’re family members will miss the meat in their meal.
VEGAN SHEPARD’S PIE
1/2 head of cauliflower
2 cups of red lentils
1 can of crushed tomatoes
2 brown onions
3 cloves of garlic
1 cup of frozen peas
3 tbsps of tomato paste
1 tbsp of porcini powder
1 tbsp of cornflour
1 tbsp of seeded mustard
1 tbsp of white wine vinegar
salt and pepper
Peel and cut the potato into chunks. Trim and cut the cauliflower into small florets. Put the potato and cauliflower in a medium saucepan, cover with salted water and bring to the boil. Cook for 10-12 mins until tender. Drain and return to the pan.
Meanwhile, peel and finely chop the carrot, onion and garlic. Heat 2 tsp olive oil in a large deep frypan over medium-high heat. Cook the carrot, onion and garlic, stirring occasionally, for 6-8 mins until lightly golden. Add the red lentils
Increase the heat to high, add the cornflour, porcini powder, the crushed tomatoes and 2 cans of water. Simmer for 15 minutes or until the lentils are soft and the liquid has reduced.
Stir the peas, tomato paste, white wine vinegar, Dijon mustard and ½ cup water into the mixture. Bring to a simmer, then cook for another 5 mins or until the sauce has thickened. Season with salt and pepper.
Mash the cauliflower and potato with a drizzle of olive oil until smooth. Season with salt and pepper. Spoon the lentil mixture into a ovenproof dish, then spoon over the mash. Rough up the surface with a fork. Cook under the grill for 5-10 mins until golden.
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