Lentils Shepherd’s Pie | Vegan

Plant-based alternative to the well known British Shepherd’s pie, this is the perfect comfort – yet healthy – food on a cold day! I had a week off with a lot of time to cook, hence the slightly longer list of ingredients & instructions than my usual recipes. The preparation while easy, takes a bit of time (it took me 2 hours total with cooking time) so make sure you have enough time on your hands before starting this one! This is also why I cooked a big portion to freeze and enjoy later.

Lentils Shepherd’s Pie | Vegan – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A big pot with a lid
  • A pot & a colander to cook the potatoes
  • A big oven proof dish
  • 1 spatula spoon
  • A vegetable peeler (optional, you can use a knife if you don’t have one)

Ingredients for 6 persons:

  • 1 cup hard lentils
  • 5 carrots
  • 1 cup frozen green peas
  • 2 cups mushrooms (250 gr)
  • 1 celery stalk
  • 10 medium sized potatoes
  • 300gr chopped tomatoes (not on the picture, but it’s much tastier and juicier with them)
  • 1 onion
  • 4 to 6 garlic cloves
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 2 tablespoons tomato puree
  • 2 tablespoons Worcestershire sauce
  • 1 vegetable stock cube
  • 225ml red wine
  • 1 small glass of almond milk
  • Olive oil
  • Salt & pepper

Before you start:

  • Dice the onion
  • Finely dice the garlic
  • Peel and dice the carrots
  • Dice the celery stalk
  • Slice the mushrooms
  • Cut the potatoes in big chunks, roughly the same size so they cook at the same pace (I left the skin as it contains a lot of vitamins, but if you don’t like it feel free to peel the potatoes before you cut them)

Ready to go?

  • Let’s prepare the lentils:
    • On medium high heat, put 2 cups of water with the vegetable stock cube, the lentils & 1 bay leaf till it simmers.
    • Then reduce the heat and cook uncovered for 30 minutes (if needed add some water).
    • 10 minutes before it’s ready add a bit of the red wine (roughly 30-50ml)
    •  If after 30 minutes the lentils are not tender yet, add more cooking time. Then set aside.
  •  While the lentils are cooking, let’s prepare the potatoes:
    • Bring a pot of water to boil over and simmer for 10-15minutes till the potatoes are tender (take a thin, sharp knife to check)
    • When ready, drain them and add the potatoes back to the hot pot, add some butter for the non Vegan option, some salt & pepper, a bit of almond milk and mash them. To make the purée creamier you can also add 1 egg for the non Vegan version but it’s not compulsory.
  • Preheat the oven to 180 degrees C.
  • Now let’s do the main preparation:
    • In a large pan with high edges, add a few tablespoons of olive oil and cook the onion and carrot dices for a few minutes.
    • Then add the celery dices and cook for a few minutes as well.
    • Then add the sliced mushrooms, thyme, salt & pepper and cook until tender.
    • Then add:
      • Tomato puree
      • Worcestershire sauce
      • Rest of the red wine
      • 1 bay leaf
      • Salt & pepper to taste
      • Cooked lentils
      • Green peas
      • Tinned tomatoes
    • Stir to combine and let it cook for 10 minutes with the lid on at low heat so it gently simmers.
  • Combine everything in a big oven dish & cook for 30 minutes (the top should be golden brown):
    • Pour the main preparation first (remove the 2 bay leaves & the thyme sprigs), smoothing the top
    • Top with the mashed potatoes, smoothing the top

3 Comments Add yours

  1. threebrits says:

    We made something similar the other week and it was delicious! We used sweet potato on top so will have to try ordinary as well! Love lentils so much!

    Liked by 1 person

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