It’s freezing. Actually freezing. Our neurotic (but lovable) cat, Toby, pulled out the sealant from around the windows, which means our house retains zero heat. Perfect. I’m sure I’m not the only one who loves hearty, healthy, warming dishes when the temperature drops, so today I’m bringing you… drum roll please… a Vegan Shepherd’s Pie.
It took so many attempts to get this dish right. Sometimes the texture wasn’t right, sometimes the potato:filling ratio was all over the place, and sometimes I felt like it needed something extra to get the flavour just right. I’m pleased to announce, I’m finally happy with it! I’m sure Luke’s happy about it too, I don’t think he could handle much more pie trauma.
This Vegan Shepherd’s Pie is wholesome, healthy, warm and delicious, and it goes beautifully with a drizzle of vegetable gravy and some steamed greens. I’m getting hungry just thinking about it, and I’ve just eaten a meal.
The filling is made using red lentils. You know what lentils are? They’re a source of protein! So if you’re vegan or vegetarian and people always ask you where you get your protein from, you can say “Well, I recently ate a delicious vegan Shepherd’s Pie and that was packed with protein from all of the awesome lentils.” You can have that one on me.
Now without further ado, here’s the recipe. Enjoy![lt_recipe name=”RECIPE: Vegan Shepherd’s Pie” servings=”4″ prep_time=”15M” cook_time=”45M” total_time=”1H” summary=”This recipe is vegan-friendly and gluten free.” print=”yes” image=”http://healthylivingabby.com/wp-content/uploads/2017/07/Vegan-Shepherds-Pie-2.jpg” ingredients=”4 medium potatoes, peeled and chopped (approximately 1kg);Knob of vegan butter/marg;Black pepper to season;1 onion, peeled and finely chopped;2 garlic cloves, peeled and crushed;2 medium carrots, peeled and finely chopped;2 celery sticks, finely chopped;140g tin garden peas in water, drained;1 litre vegetable stock;150g red lentils;1 390g carton of chopped tomatoes;1 tbsp extra virgin olive oil;1 tbsp dried thyme” ]Boil the potatoes in preparation for your mash;Heat the olive oil in a large pan over a medium heat, once it’s hot you can add the onion, garlic, carrots and celery;Stir your veggies for 10-12 minutes until they’re soft and golden;Add lentils, chopped tomatoes, peas, stock and thyme, stir, and leave to simmer for 30 minutes.;Preheat oven to 180C (fan oven);Once the potatoes are done, drain the water, add vegan butter and black pepper to taste, grab your masher and mash the potatoes until they’re smooth and creamy.;After 30 minutes your filling should be ready. Add the potato mash to the top, sprinkle with a bit of extra thyme, and place in the centre of the oven for 15 minutes. If you made your filling in an oven-proof dish, you’re winning at life today – less washing up for you.;Serve hot with some vegetable gravy and steamed greens![/lt_recipe]
If you try this recipe, don’t forget to let me know what you think! For now, I’m going to go and dream about hot, sunny beaches.