Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vegan lentil shepard's pie. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vegan Lentil Shepard's Pie is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Vegan Lentil Shepard's Pie is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have vegan lentil shepard's pie using 21 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Lentil Shepard's Pie:
- Make ready For The Filling
- Make ready 2 Shallots
- Take 2 Garlic Cloves
- Prepare 1 tbsp Olive Oil
- Make ready 25 g Dried Porcini Mushrooms
- Prepare 2 Carrots
- Make ready 400 g Tinned Lentils
- Make ready 1 tbsp Bullion Powder (or 1 Veggie stock cube)
- Get 1 tsp Oregano
- Get 3 tsp Paprika
- Take 2 tsp Sugar
- Get 1 tbsp Soy Sauce
- Take 1 Tin Chopped Tomatoes or Passata
- Prepare Salt and Pepper To Taste
- Make ready For the Topping
- Get 2 Large, Fluffy Potatoes (I used Maris Piper)
- Get 1 tbsp Bullion Powder (or Veggie Stock Cube)
- Take 1 tbsp Butter
- Take Salt and Pepper To Taste
- Take 500 ml Boiling Water
- Take Vegan Cheese
Instructions to make Vegan Lentil Shepard's Pie:
- Soak the dried mushrooms in cold water. Meanwhile peel and chop the potatoes into large-ish chunks (I usually aim for the size of my thumb).
- Place a large pan on the hob and add the stock powder and water to make a vegetable stock. Bring to the boil and add the potatoes. Cover and leave on the boil until they are soft which should take about 10-15 minutes.
- Dice the shallot and garlic. In a large pan (I used a wide-frying pan) add the oil and add the shallots. Cook over a medium heat until they are translucent, then add the garlic.
- Peel and grate the carrots and add to the shallots. Then add the spices. Cook for a minute and add the passata or chopped tomatoes.
- Drain and dice the dried mushrooms into thin pieces. Add to the pan along with the lentils. I didn't drain the lentils and added the water straight to the pan. Season the pan with the sugar, soy-sauce, stock powder and your chosen amount of salt and pepper. If the mix looks dry then add more water, you could even add some tablespoons of the stock water the potatoes have been cooked in to the pan. Leave to simmer on a medium to low heat for 10 minutes.
- Don't throw the stock the potatoes have been cooked in! Instead either drain into another pan, or take some out (about 100ml) of the pan before draining. Mash the potatoes with the vegan butter, salt and pepper and the stock water you didn't throw away to the desired consistency.
- Pre-heat the oven to gas mark 6. Take a large, deep, oven-proof baking dish and spoon the lentil mixture into the base. Top with the mashed potatoes. The best way to spoon the mash onto the lentils is to add quite a large spoonful on top and smooth it out with a butterknife or the back of a spoon. Add all the mash until the lentil layer is covered.
- Smooth the potato down and then use a fork to score it (this helps it go crispy in the fridge). Top with the vegan cheese. Bake in the oven for 20-30 mins until golden-brown. Enjoy!
So that is going to wrap this up with this special food vegan lentil shepard's pie recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
