Vegan Shepherd's Pie

Although I don't expect it, I always really appreciate it when people go out of their way to accommodate my veganism and experiment with different foods.

This recipe is based on a dish my non-vegan friend Ange created. I remember her serving it to us for dinner one night quite a few years ago and I raved on about it so much that she scrawled out the recipe for me at the end of the night.

So with a craving for mashed potato last night, I decided to make this Vegan Shepherd's Pie.

It's a lovely wintery dish and you could easily add other vegetables to the filling. You could also add sweet potato to the mash if you're feeling a little crazy!

There is something so delicious about a big spoonful of smooth mash and saucy lentils...

Vegan Shepherd's Pie a la Ange (4 big servings or 6 little ones)

Filling

1 cup dried brown or green lentils (Ange used tinned lentils which also tasted great!)

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

1 tin chopped tomatoes

splash or so of red wine vinegar

2 tbsp tomato paste

1 tsp salt or to taste

1 tsp sugar 

Potato mash

5-6 medium potatoes, peeled and chopped (dutch cream are best)

1-2 tbsp Nuttelex

soy milk to taste

salt to taste

Put lentils into a medium saucepan and cover with water. Bring to the boil and simmer until cooked, about half an hour. 

Put potatoes on to steam and preheat oven to 180C.

In a large saucepan, fry onion and garlic in oil over low to medium heat until browned. Add the cooked lentils, tomatoes, tomato paste, sugar, salt and red wine vinegar. Leave to simmer while you move onto the potato mash.

Mash cooked potatoes with Nuttelex, soy milk and salt.

Now to assemble: Place lentil filling into a greased ceramic dish. Smooth mash evenly over the top and sprinkle with a bit of paprika if desired (it looks nice). Cook in oven for around 30 minutes until it is bubbling on the sides!