Vegan Lentil Shepard's Pie
Vegan Lentil Shepard's Pie

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, vegan lentil shepard's pie. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vegan Lentil Shepard's Pie is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Vegan Lentil Shepard's Pie is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook 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:
  1. Prepare For The Filling
  2. Make ready 2 Shallots
  3. Make ready 2 Garlic Cloves
  4. Prepare 1 tbsp Olive Oil
  5. Prepare 25 g Dried Porcini Mushrooms
  6. Take 2 Carrots
  7. Prepare 400 g Tinned Lentils
  8. Take 1 tbsp Bullion Powder (or 1 Veggie stock cube)
  9. Make ready 1 tsp Oregano
  10. Make ready 3 tsp Paprika
  11. Prepare 2 tsp Sugar
  12. Make ready 1 tbsp Soy Sauce
  13. Take 1 Tin Chopped Tomatoes or Passata
  14. Take Salt and Pepper To Taste
  15. Make ready For the Topping
  16. Make ready 2 Large, Fluffy Potatoes (I used Maris Piper)
  17. Prepare 1 tbsp Bullion Powder (or Veggie Stock Cube)
  18. Make ready 1 tbsp Butter
  19. Prepare Salt and Pepper To Taste
  20. Make ready 500 ml Boiling Water
  21. Prepare Vegan Cheese
Steps to make Vegan Lentil Shepard's Pie:
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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’s going to wrap it up with this exceptional food vegan lentil shepard's pie recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!