Although living in the UK means it can sometimes be a bit wet and miserable during the winter months; winter is one of my favourite months. I love winter because its the time when you can really enjoy warm and nourishing meals. During the summer months I normally stick to eating lighter and foods which are raw. BUT during Autumn and Winter I love making a casserole or baked dish; a curry or a stew.
One of the things I have really got into making recently is a veggie / vegan Shepherd’s pie. I took my recipe from The Minimalist Baker’s recipe and tweaked it to ensure it was completely vegan. I would say I’m pretty much a veggie but some days I will do full plant-based days.
Traditional Shepherd’s Pie uses ground beef. For this Shepherd’s Pie I use green lentils as they are full of nutrients including fibre, iron and protein.
Here is my version of the recipe:
Ingredients Filling: - 1 medium onion, chopped - 2 cloves of garlic, finely chopped - 1 & 1/2 cups uncooked green lentils - rinse and drain - 4 cups of vegetable stock - I use Marigold Vegan Bouillon - 1 tsp dried thyme - 2 cups frozen peas - 2 carrots - peeled and chopped - 1 head broccoli - florets chopped Mashed Potato: - 1 kilo potatoes - non-dairy milk (I used almond milk) - salt and peper to taste
Method Mash topping: - Peel and slice the potatoes. Bring to a low boil. Cover and cook for 20 - 30 minutes. - Once potatoes are cooked; drain and mash them. I add a tablespoon full, roughly, of milk to make the mash smooth. - Add salt and pepper, to taste, if required. Set aside. Filling: - Whilst the potatoes are cooking, preheat the oven to 200 celsius and lightly grease an ovenware dish. - In a large saucepan or pot saute the onions and garlic using either olive or coconut oil, for about 5 minutes. - Add the lentils, stock and thyme. Bring to a low boil and then simmer. Continue cooking until the lentils are tender (roughly 35 minutes). - During the last ten minutes add the vegetables, stir and cover. - Once the veggies are cooked, transfer them to the oven dish. - Top the veggies with the mashed potato and smooth down using a spoon or fork. - Place on a baking sheet to catch any overflow. Bake for 10 to 15 minutes until the potato has crisped / browned on top. - Let the dish cool before serving. This will also help it thicken. - If you have any left over, let the dish cool completely and cover. It can be stored in the fridge for a few days.