Vegan ‘Shepherds’ Pie

Ahh wow, this was SO good it was unreal and if to be honest, really didn’t take too long! Smother with some gravy and this was a delicious weekday dinner to share!

Ingredients

300g mushrooms

250g puy lentils (merchant gourmet ones are great!)

2 cloves garlic, finely chopped

1 red pepper, sliced

1 onion, sliced 

1 carrot, peeled and chopped into small cubes

300ml vegetable stock

1 tsp Miso Paste

2 tsp Soy sauce

2-3 large potatoes, peeled and chopped

Oat/soya milk

Breadcrumbs

 

Method

Put the potatoes in a pan of water and bring to the boil. Let these get nice and soft.

Gently fry the carrot and onion in a little oil until soft. Remove and put in a deep medium baking tray, In the same pan gently fry the pepper. Remove and add to the other veg. Stir together.

Blitz together the mushrooms with the two garlic cloves. Add these to the pan and heat up for a couple of minutes. Add the Puy lentils and stir until heated up (2-5 minutes). 

Add to the baking tray with the soy sauce, miso paste and stock and mix well. 

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Drain the potatoes and mash with the milk until nice and creamy. 

Dollop this on top of the mix, and top with some breadcrumbs. 

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Roast in the oven for 20-25 minutes, until the top has started to crisp up a little.

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So super easy and so tasty! As usual I ate far too much!! Let me know if you give this one a try!

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Enjoy!

Love A x

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