Lentil Shephard's Pie



The kids and I have been eating a plant based diet now for about a month and I've been surprised how how easy it has been.


This vegan shepherds pie I made for dinner last night 🍽 The kids loved it so much they had thirds 😂

Such gorgeous comfort food without the bloat 🍃 And god I’ve missed creamy mashed potato!!!

Original recipe by Pinch of Yum, but I've tweaked it for what we love.


You will need:

2 - 3 cans lentils, drained and rinsed

1kg potatoes, peeled and chopped

1/4 cup coconut milk (normal milk if you're not dairy free

1 tablespoon coconut oil (butter if you're not dairy free)

1 teaspoon olive oil

1 small onion, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon dried thyme

1 teaspoon apple cider vinegar

1 tablespoon tomato paste

1 can chopped tomatoes

1 cup frozen sweet corn

1 cup frozen peas

(if you have mushrooms, chop them up and throw them into too)

Salt and pepper


Method:

- Place in a pot on high heat with cold water, add a teaspoon of salt to the water and bring to a boil. Add potatoes and simmer until tender.

- Drain potatoes and mash. Add coconut oil and milk and season with salt and pepper. Cover and set aside.

- Heat oil in a medium pot and add chopped onion.Sauté for a few minutes until soft.

- Add cumin, thyme, lentils, vinegar, tomatoes, tomato paste, salt and pepper to taste. Stir to combine.

- Add corn and peas, and cook for another five minutes or so, stirring often.


- Preheat oven to 180°C. Place seasoned lentils in the bottom of a medium baking dish. Spread to cover the bottom.

- Add mashed potatoes on top and spread evenly.

- Pop into the oven and bake for about 30 minutes until heated through.

- Serve hot.


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