It’s winter in Melbourne and it’s cold and it’s windy and I wanted comfort food… So I made this warming delicious lentil shepherds pie. Topped with mashed potato and surrounded by a sea of peas. You could have any vegetable on the side – whatever takes your fancy – green beans, broccoli, zucchini etc
“Pie makes everybody happy.” Laurie Halse Anderson
Lentil Shepherds Pie
1 brown onion (diced)
2 carrots (peeled and diced)
1 zucchini (diced)
1 400g tin of organic brown lentils (or you cold soak your own overnight)
1 tin organic diced tomatoes
1 tablespoon tomato paste
1 dash bbq sauce
1 tablespoon water
salt and pepper to taste
3 large potatoes (peeled and boiled)
2 tablespoons vegan spread
2 tablespoons almond milk
What do I do now?
Prepare your potatoes – peel and dice and boil until soft. Mash with vegan spread, almond milk, salt and pepper. Set aside.
Brown the onion in a little olive oil and add all the rest of your vegetables. Cook for about 5 minutes on medium heat.
Add the lentils, tomato and sauces and simmer on low heat for 15 minutes. Add more water if your mix is drying up.
When your lentil mix is cooked – place in a dish and top with the potato mix.
Bake in a hot oven (200 degrees celsius) for 10 minutes until the top is a little golden.
Serve with your favourite green vegetables on the side.
Anything else I should know?
This is even better the day after you made it – you could make many variations to this with different vegetables or top with sweet potato mash instead of the traditional potato.
The meat eaters who ate this did not miss the meat.