Vegan Shepherd’s Pie

This is perfect comfort food for those cold winter days. French green or Puy lentils make this a hearty and satisfying meal… it’s perfect for Sunday lunch with brussels sprouts, peas and cauliflower.

Ingredients

  • handful of dried porcini mushrooms
  • 2 1/2 cups hot water
  • olive oil
  • 1 brown onion
  • 2 medium carrots
  • 1 small clove garlic
  • 1 1/2 cups of button mushrooms
  • 1/4 cup of passata
  • 3/4 cup french green or puy lentils
  • 6-8 large potatoes
  • salt and pepper
  • 1 teaspoon of vegetable stock powder

Method

  1. Boil a kettle of filtered water
  2. Soak the porcini mushrooms in 1 cup of hot water
  3. Chop the onion and slice the carrots
  4. Peel and quarter the potatoes
  5. Add the potatoes to a pan of boiling water and cook until soft
  6. Meanwhile, fry the onions in a dash of olive oil and add pressed garlic
  7. When the onions soften, add the carrots and continue frying gently
  8. Slice the mushrooms and add to the pan
  9. When the mushrooms are partly cooked, add the soaked porcini mushrooms plus the cup of water
  10. Add the puy lentils and stir well
  11. Put on the lid and allow the lentils to simmer gently
  12. As the lentils cook, continue adding hot water to keep the mixture runny
  13. Preheat the oven to 200C or 400F
  14. Drain the cooked potatoes, retaining some of the potato water
  15. Mash the potatoes, adding a dash of olive oil and enough potato water to make a firm mash
  16. Season the mash with sea salt and ground black pepper
  17. Taste the lentil mixture and add salt, pepper and teaspoon of vegetable stock if needed
  18. When the lentils are edible but still firm, spoon the lentil mixture into a casserole dish
  19. Make sure the lentil mixture is runny as the lentils will absorb more water in the oven
  20. Carefully pile the mash onto the lentil mixture, smoothing with a fork
  21. Bake in oven without a lid for around 25 minutes
  22. Serve with vegetables of your choice and enjoy!

Serves 4.


Nutrition Fact: Of course, boiling potatoes is not the healthiest option but you can make the best of it with these tips. Do not peel and chop the potatoes before you need them and never leave them to soak in cold water. You will lose lots of nutrients to the air and water. Use minimal water in the pan and make sure the water is boiling when you add the potatoes as this helps retain the vitamins. Save the potato water and use it to make stock, soups and stews.

Find out how home-cooking is good for you and the planet at Food’s Carbon Footprint.


Author: Jane of Green Eatz

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