LENTIL AND VEGETABLE SHEPHERDS PIE

Screen Shot 2019-06-27 at 7.11.48 pm.pngIngredients (serves 6)

Filling

  • 1 brown onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 400g cans brown lentils
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn kernels
  • 2 tbsp tomato paste
  • 2 tbsp plain flour
  • 1 tbsp tamari
  • 500mL vegan beef stock (here)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, plus extra to garnish
  • 1 bay leaf
  • 2 tsp ground black pepper

Mash

  • 2 large potatoes (approximately 200g each), peeled and quartered
  • 1/2 cup soy milk

Instructions

  1. In a non-stick fry pan saute onion, garlic, carrot, and celery until softened
  2. Add lentils, peas, corn, tomato paste, plain flour, tamari, stock, herbs, and pepper, simmer for approximately 25 minutes
  3. In a large pot boil potatoes until soft
  4. Mash potatoes with soy milk
  5. Preheat oven to 200C
  6. Spread filling mixture into a shallow baking dish and top with mashed potato
  7. Top with extra rosemary and bake in oven until crispy

 

 

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