Lentil Shepherd’s Pie

• Produce

  • 1 Carrot, large
  • 3 cloves Garlic chopped finely
  • 2 1/2 tsp Herbs, dried
  • 2 1/2 cups Lentils, cooked green or brown
  • 1 Onion chopped finely, medium

• Refrigerated

  • 1/3 cup Unflavoured non-dairy milk, unsweetened

• Canned Goods

  • 1 cup Vegetable or mushroom broth

• Condiments

  • 1 knob My vegan butter
  • 3 tbsp Tamari

• Baking & Spices

  • 2 tbsp Arrowroot or cornstarch
  • 1 Salt & pepper

• Other

  • 6 cups (around 1000g of diced raw potato (i love yukon gold potatoes
  • 1 cup Of canned crushed tomatoes or passata (if you only have whole or diced tomatoes just blend them up until smooth first

Found on avirtualvegan.com

Description

Ingredients

• 1 medium onion chopped finely
• 3 cloves garlic chopped finely
• 1 large carrot diced
• 2.5 teaspoons dried herbs (thyme, rosemary or marjoram all work well, or a combination of them. Mixed Herbs or Italian Mixed Herbs are also fine)
• 2.5 cups of cooked lentils (green or brown)
• 2 tablespoons arrowroot or cornstarch
• 3 tablespoons Tamari ( you an sub this for soy sauce, coconut aminos or liquid aminos )
• 1 cup of canned crushed tomatoes or passata (if you only have whole or diced tomatoes just blend them up until smooth first)
• 1 cup of vegetable or mushroom broth
• Salt & pepper to taste ( I used 1 teaspoon of pepper and 1.5 teaspoons of salt)
• 6 cups (around 1000g) of diced raw potato (I love Yukon Gold potatoes)
• 1/3 cup unsweetened, unflavoured non-dairy milk
• A knob of my vegan butter (optional)

Directions

• Preheat oven to 400° fahrenheit
• Put the diced potatoes in a large pan and cover with hot water from the kettle.
• Add a generous pinch of salt, cover and bring to the boil.
• Simmer for about 15 minutes until the potatoes are very tender (check with a fork or knife).
• Drain then return to the pan, add the milk and butter (optional) and mash very well. Set aside.
• While the potatoes are cooking warm another pan over a medium heat.
• Saute the onions, garlic and carrot until the onions are starting to go golden brown. You can use oil if you like but I just used a drop of water instead.
• Add the dried herbs, lentils and arrowroot or cornstarch.
• Stir well to distribute the arrowroot through the lentil mixture.
• Add the Tamari and tomatoes and stir very well.
• Add the stock and stir well again.
• As soon as hot and starting to bubble remove from the heat.
• Season with salt and pepper to taste.
• Pour the lentil mixture into an ovenproof dish that isnt too deep.
• Top with the mashed potato.
• Spread it around evenly then rough up the top with a fork.
• Place on a baking sheet in case of any leaks and bake in the oven for 30 minutes.
• If you want an extra crispy topping you can then put it under the broiler for a few minutes before serving.