Lentil Shepherd's Pie with Cheezy Mash

Vegan

A really simple, tasty dish that is a great winter stand-by. Very nice served with one of our gravy recipes too!

Top Tip
If you prefer a more 'meaty' taste, replace the lentils with veggie mince (most brands are vegan except for Quorn) - but cook in after you have browned the onions for a few minutes.

Taken from Viva! and VVF's Mother and Baby Guide.

Serves:

Time:

60 minutes or less

No nuts

No sesame

Reduced sugar

Ingredients:

1-2 tbsp olive oil OR oil spray
1 large onion, chopped
3 cloves of garlic, crushed
1 red pepper, chopped
120g/4oz frozen peas
110g/4oz mushrooms, chopped
1 tin chopped tomatoes
1 tsp dried mixed herbs
2 bay leaves
6 tsp red Bisto mixed with 1 tbsp tomato puree; 1 tbsp soya sauce and 250ml hot water
1 tin green lentils, drained OR 240g home-cooked lentils

Topping
1K/2.2lb potatoes, peeled and chopped roughly
1 tbsp vegan margarine, eg Pure
A dash of soya milk
Salt and freshly ground black pepper
150g grated vegan cheese, preferably a melting type

Method:

1. Pre-heat the oven to 190C/375F/Gas Mark 5. Cook the potatoes in salted boiling water until soft.

2. Meanwhile, fry the onion and red pepper in the oil until soft. Add the garlic and mushrooms and cook until the mushrooms are golden brown. Add the herbs, peas and chopped tomatoes.

3. Make the gravy as above, add to the mix, stir well, bring to the boil and simmer for 10 minutes over a low heat. Add the lentils just before serving and cook in for another 3 minutes or so.

4. Grate the vegan cheese and set aside. Mash the potatoes with the margarine, soya milk and black pepper. Place the lentil/tomato fillling in an oven-proof serving dish. Spoon the mash on top, make nice patterns with a fork then sprinkle the vegan cheese evenly over the top. Bake in the oven for 20 minutes or until the topping turns golden brown.