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Vegan Shepherds Pie

A combination of red and Puy lentils replace the meat in the traditional to make a delicious comforting vegan shepherd's pie.

Customer Rating:
5.0 (2 votes)

Posted by: KIm
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

4

Courses etc.

Main Courses
Recipes for kids

You will need

IngredientAdd
100g puy lentils More products
100g red split lentils More products
100g quinoa More products
2 carrots More products
1 head broccoli More products
5 big leaves of curly kale More products
2 cloves garlic More products
1 onion More products
1 tbsp tahini More products
2 tsp turmeric More products
1 tsp ground nutmeg More products
1 tsp ground cumin More products
1 tsp kelp powder More products
freshly ground black pepper to taste More products
1 kilo potatoes

Awaiting stock

 		More products
1 tbsp coconut milk

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 		More products
1 cup or 250ml rice milk

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 		More products
a little turmeric OR More products
nutmeg to taste More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Chop the potatoes (or whatever vegetable you're using for the mash) into small cubes and boil or steam.
  • Put the lentils and quinoa in a separate pan, cover with water, bring to boil and simmer.
  • Chop the carrot into small pieces and add.
  • Slice the onion and add this.
  • Chop the broccoli, slice the kale into thin strips, and add these.
  • When nearly cooked, add chopped garlic, black pepper, turmeric, nutmeg, cumin and kelp.
  • When cooked, turn off the heat, and stir in tahini to thicken the liquid and give the mixture a good "shepherd's pie" consistency.
  • Mash the cooked potatoes with the coconut oil, rice milk, turmeric and nutmeg.
  • Spoon lentil mixture into a casserole dish and top with the mash.
  • Bake in a fairly hot oven until the mash starts to brown, and then serve.

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