Bbc Good Food Vegan Shepherd s Pie
Vegan Shepherd's Pie: Comfort Food at its Finest
Ingredients
- 1 onion
- 1 clove of garlic
- 2 carrots
- 2 sticks of celery
- 200 g mushrooms
- 400 g cooked or canned green lentils
- 1–2 tsp thyme
- 2 tbsp tomato purée
- 350 ml vegetable stock
- 2 bay leaves
- 3–4 potatoes
- 25 g vegan cheese
- 1–2 tbsp vegan margarine
- 2 tsp olive oil
- Salt and pepper, to taste
Instructions
First, preheat the oven to 350°F (180°C). Peel and finely chop the onion, garlic and carrots, and finely chop the celery. Heat the olive oil in a large saucepan over medium heat and add the onion, garlic, carrots, celery and mushrooms. Cook for 5–7 minutes, stirring occasionally. Add the lentils, thyme and tomato purée, and stir to combine. Pour in the vegetable stock and add the bay leaves. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally.
Meanwhile, peel and cut the potatoes into chunks, and cook in boiling salted water for 15–20 minutes, until soft. Once cooked, drain and mash with the vegan cheese and vegan margarine until smooth. Season with salt and pepper.
Once the lentil mixture is cooked, spoon into an ovenproof dish and spread the mashed potato on top. Bake in the preheated oven for 30–40 minutes, until golden. Serve immediately with a fresh green salad, if desired.
Nutrition
One serving of this vegan Shepherd’s Pie contains approximately 300 calories, 7.5 g of fat, 9.5 g of protein, and 46 g of carbohydrates. It also provides a good amount of dietary fiber, as well as a good amount of vitamins A and C, iron, calcium and magnesium.
This vegan Shepherd’s Pie is the perfect comfort food for vegans and non-vegans alike. It’s easy to make and packed with flavor, as well as nutrients. Give it a try today and you won’t be disappointed!
