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Lentil Shepherd's Pie
A comforting vegan pie featuring a hearty filling of red lentils, vegetables, and mushrooms, topped with a golden layer of mashed potatoes. Baked to perfection and ideal for plant-based meals.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Boil the potatoes until tender, drain well, and mash with salt and a touch of oil.
Rinse the lentils, combine with water in a 1:2 ratio, and simmer for 10–15 minutes until tender.
Dice the onion and carrot finely, and mince the garlic.
Sauté the onion and carrot until golden, then toss in the garlic.
Slice the button mushrooms and add them to the pan along with the fennel and paprika.
Fold in the cooked lentils, season with salt and pepper, and mix thoroughly.
Transfer the filling into a baking dish and spread the mashed potatoes evenly over the top.
Brush the top with a little oil and bake at 350°F (180°C) for about 25 minutes.
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