Hi gang 🙂 SO happy with the positive response for my “Lentil and Mushroom Shepard’s Pie” and am SO EXCITED to share my recipe with you!!! Have to go swimming and then back to work so I will jump right into the recipe!!
Hope you enjoy and feedback is always welcome 🙂
STEP 1 – Gather your ingredients. For this I used 8 potatoes, 3 TBS of tomato paste, breadcrumbs with quinoa, a can of brown lentils, a can of nut meat (but you can leave this out if you like), a can of crushed tomatoes, 3 large handfuls of spinach leaves, a punnet of mushrooms (400g), 1 carrot, 2 cups of peas, 1 cup of vegetable stock, 5 TBS of braggs (similar to soy sauce), 1/3 cup of cornflour, 3 TBS Vegan butter/margarine, olive oil, 10 cloves of garlic, 1 brown onion, 2 TBS of thyme, a tsp of oregano, a little lemon juice, salt and pepper (vegan cheese is optional to sprinkle on the top).
STEP 2 – Sauté the onion and 7 crushed garlic cloves with a little oil. Once fragrant add in the mushrooms and stir on low heat for about 5 minutes. Then add the can of lentils and nutmeat (optional) and stir for a few minutes.
STEP 3 – Add in the chopped carrot and peas and stir. Add the can of crushed tomatoes and tomato paste and stir. Add the thyme and stir.
STEP 4 – Now is time to add your vegetable stock, braggs and cornflour (dissolve this with just a little water in another bowl prior). Stir well and let simmer for 20 – 30 minutes. Now you can peel, half and start boiling your potatoes.
STEP 5 – Now you can lightly grease a baking tray and add your breadcrumb/quinoa mix to the bottom of the tray evenly.
STEP 6 – Add in your spinach leaves and stir for a few minutes until they become slightly wilted. Keep adding salt, pepper, more spices, braggs or tomato paste for your own taste preference.
STEP 7 – Mash your potatoes with some olive oil, 2 crushed garlic cloves and vegan butter/margarine until creamy. Pour your lentil/mushroom mix into the baking tray and spread your mash potato evenly over the top. In a spare bowl mix some lemon juice, 1 crushed garlic clove and spices (I used oregano) and stir. Drizzle this over the potato mix, sprinkle some more breadcrumbs/quinoa mix and also some grated vegan cheese if you like. Pop into the oven at 200 degrees for 30 – 40 minutes until the top is becoming brown and crisp.
Serve alone or with a side salad if you like! (I was still painted like a cat from the kids at work haha).
I hope you enjoy this hearty, comforting meal full of fibre, protein and taste 🙂
Until next time smile, eat well and be kind to animals 🙂