Lentil "Shepherd's" Pie
Heat 1 Tablespoon of Olive Oil in a pot over medium heat, then add the Onion, Carrot, and Celery and sauté for 3 minutes, until the onion softens. Add the Garlic and sauté for another 30 seconds, then add the Tomato Purée, Green Lentils, Mushrooms, Vegetable Stock, Bay Leaf, Dried Thyme, and season with a pinch of Sea Salt & Black Pepper. Bring the pot to the boil, then reduce the heat, cover, and simmer for 35-40 minutes, until the lentils are tender. Stir occasionally and add more water if it starts to stick.
While the lentil mixture is cooking, bring a pot of slightly salted water to the boil and then cook the Sweet Potatoes and White Potatoes (around 20-25 minutes).
Preheat your oven to 180℃/Gas Mark 4, then drain the potatoes, season them with Sea Salt & Black Pepper, and mash them together with the Butter and Milk.
Remove the Bay Leaf, then spoon the cooked lentil mixture into a large baking dish (or smaller, individual dishes). Spread the mashed potatoes over the top and score it with a fork. Bake the pie in the oven on the middle shelf for about 25 minutes (until the potato turns golden brown), then let it rest for 15 minutes before serving.
*Make this recipe 100% plant-based by swapping the butter and cow’s milk for your favourite dairy-free alternatives.
*Always check the packaging on vegetable stock and stock pots/cubes if you are gluten intolerant and or vegan as some brands contain wheat flour and ingredients derived from animals.
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