| This recipe is liked by 0 person(s). |
Vegan Shepherd's Pie
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1 tablespoon | olive oil |
| 1 large | onion, finely chopped |
| 2 cloves | garlic, crushed or finely chopped |
| 1½ cups | dry whole green lentils, rinsed |
| 1 teaspoon | dried thyme |
| 1 teaspoon | oregano |
| 1 14 oz can | chopped tomatoes |
| 2 cups | water |
| vegetable stock, alternative | |
| 1 tablespoon | soy sauce |
| 1 tablespoon | vegetarian worcestershire sauce |
| 1½ lbs | potatoes, peeled |
| 1 Tbsp | margarine |
| a few tablespoons | soy milk |
| salt | |
| freshly ground black pepper |
1. In a large saucepan, gently fry the onion in the olive oil until soft. Add the garlic and cook for another minute or two.
2. Now add the lentils, herbs, chopped tomatoes, soy sauce and water.
Bring to the boil and simmer gently for 30-40 minutes until the lentils are very soft and the sauce is nice and thick. Season with plenty of salt and pepper.
3. While the lentils are cooking, boil or steam the potatoes until tender. Mash well and add some butter or vegan margarine, milk and seasoning.
4. Preheat the oven to 200C/400F
5. Spoon the lentil mixture into a shallow casserole dish. Spoon over the mashed potato and spread evenly. Now run a fork over the top of the potato to create a ridges on your shepherds pie. Dot with some more butter or vegan margarine and bake for 45 to 50 minutes until golden.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe