easy vegan

Shepherd’s  Pie

Hearty vegan main ready in an hour!


– Tomato puree – Worcestershire sauce – Balsamic vinegar – White mushrooms – Red lentils – Diced tomatoes – Russet potatoes – Almond milk

Step 1

Peel and boil the potatoes until fork tender. Then, add almond milk, vegan butter and salt and mash the potatoes to a silky-smooth consistency.

Step 2

Heat a skillet over medium heat. Add the olive oil, followed by chopped onions, celery, carrot, cumin, and Italian seasoning.

Step 3

Cook, stirring frequently, for 10 mins, until vegetables are softened.

Step 4

Add brandy or red wine, and reduce for 1 minute until the alcohol is cooked off. Then, add tomato puree, Worcestershire sauce, and balsamic vinegar.

Step 5

Cook for a further minute, then add chopped mushrooms, lentils, diced tomatoes and vegetable broth.

Step 6

Bring to a boil, then reduce the heat to low. Cover the pot loosely and simmer for 20 minutes or more to cook the lentils and the sauce.

Step 7

Preheat the oven to 320ºF. Transfer the filling to an 8x8 baking dish and top with dollop spoonfuls of mashed potato.

Step 8

Spread with a silicone spatula. Use a fork to create a wavy pattern. Bake for 20 minutes until bubbly and browned.

Step 9

Remove from the oven and let it sit for 5 minutes before carving. Serve with peas, if desired.

These are usually gone before I know it!