Shepherd’s Pie

• tempo total: 1 hour 15 minutes

Ingredientes

To make, you need:

1 large onion, chopped

2-3 medium carrots, chopped

2 ribs celery

2 cloves garlic

2 tbsp tomato purée

400g cooked green lentils

1tbsp vegan Worcestershire sauce (or soy)

1 cup red wine

500ml ‘beef’ stock

2 tsp veggie stock 2tsp gravy granules)

1 cup frozen peas (optional)

900g potatoes, cut into chunks

85g vegan butter

3 tbsp soy milk

fry you onion in a little olive oil until translucent

Instruções

add your carrot and celery and cook for around 5 minutes until the carrot is softened

drain your lentils and stir them through for a few mins

add chopped garlic and cook for a further minute

add the cup of red wine (I used @thehiddenseawine shiraz) and cook on a high-ish heat until the wine has completely absorbed

add in your vegan Worcestershire and tomato paste and stir

make your beef stock by combining the veggie or vegan chicken stock and bisto gravy granules with 500ml boiling water and pour in

bring to a boil then leave to simmer and thicken (about 20mins)

peel and cube your potatoes and boil in salted water for about 15-20 minutes until soft

mix in vegan butter and plant milk and mash until desired texture

cover the lentil mixture with mash and bake in a pre-heated oven for 30 minutes or until potato top is brown

don’t worry about spillage over the sides, we’re not a Michelin star restaurant

Tuck in and enjoy x