Vegan Lentil Sheperd's Pie

Name: Vegan Lentil Sheperd's Pie
Cuisine: British
Ingredients: 2 Shallots; 2 Garlic Cloves; 1 tbsp Olive Oil; 25 g Dried Porcini Mushrooms; 2 Carrots; 400 g Tinned Lentils; 1 tbsp Bullion Powder (or 1 Veggie stock cube); 1 tsp Oregano; 3 tsp Paprika; 2 tsp Sugar; 1 tbsp Soy Sauce; 1 Tin Chopped Tomatoes or Passata; Salt and Pepper To Taste; 2 Large, Fluffy Potatoes (I used Maris Piper); 1 tbsp Bullion Powder (or Veggie Stock Cube); 1 tbsp Vegan Butter; Salt and Pepper To Taste; 500 ml Boiling Water; Vegan Cheese

Sally Strong @Sally

Bristol

A staple dinner-time meal! The dried mushrooms give it that rich flavour you might be missing from a meaty pie, this recipe is also great for sneaking veggies in!

Sally Strong @Sally

Bristol

A staple dinner-time meal! The dried mushrooms give it that rich flavour you might be missing from a meaty pie, this recipe is also great for sneaking veggies in!

Saved

Ingredients

For The Filling
2Shallots
2Garlic Cloves
1 tbspOlive Oil
25 gDried Porcini Mushrooms
2Carrots
400 gTinned Lentils
1 tbspBullion Powder (or 1 Veggie stock cube)
1 tspOregano
3 tspPaprika
2 tspSugar
1 tbspSoy Sauce
1 TinChopped Tomatoes or Passata
Salt and Pepper To Taste
For the Topping
2Large, Fluffy Potatoes (I used Maris Piper)
1 tbspBullion Powder (or Veggie Stock Cube)
1 tbspVegan Butter
Salt and Pepper To Taste
500 mlBoiling Water
Vegan Cheese

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Steps

1

Soak the dried mushrooms in cold water. Meanwhile peel and chop the potatoes into large-ish chunks (I usually aim for the size of my thumb).
2

Place a large pan on the hob and add the stock powder and water to make a vegetable stock. Bring to the boil and add the potatoes. Cover and leave on the boil until they are soft which should take about 10-15 minutes.
3

Dice the shallot and garlic. In a large pan (I used a wide-frying pan) add the oil and add the shallots. Cook over a medium heat until they are translucent, then add the garlic.
4

Peel and grate the carrots and add to the shallots. Then add the spices. Cook for a minute and add the passata or chopped tomatoes.
5

Drain and dice the dried mushrooms into thin pieces. Add to the pan along with the lentils. I didn't drain the lentils and added the water straight to the pan. Season the pan with the sugar, soy-sauce, stock powder and your chosen amount of salt and pepper. If the mix looks dry then add more water, you could even add some tablespoons of the stock water the potatoes have been cooked in to the pan. Leave to simmer on a medium to low heat for 10 minutes.
6

Don't throw the stock the potatoes have been cooked in! Instead either drain into another pan, or take some out (about 100ml) of the pan before draining. Mash the potatoes with the vegan butter, salt and pepper and the stock water you didn't throw away to the desired consistency.
7

Pre-heat the oven to gas mark 6. Take a large, deep, oven-proof baking dish and spoon the lentil mixture into the base. Top with the mashed potatoes. The best way to spoon the mash onto the lentils is to add quite a large spoonful on top and smooth it out with a butterknife or the back of a spoon. Add all the mash until the lentil layer is covered.
8

Smooth the potato down and then use a fork to score it (this helps it go crispy in the fridge). Top with the vegan cheese. Bake in the oven for 20-30 mins until golden-brown. Enjoy!