Recipes › Dinner

• Dinner
• 1 hr 10 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Lentil shepherd's pie

Vegan green lentil and mushroom pie topped with sweet potato mash.

Calories

381

Protein

16 g

Carbs

69 g

Fat

6 g

Per serving. Makes 6 servings.

Ingredients

• 2 tbsp Olive oil
• 1 Onion
• 2 Carrot
• 250 g Mushrooms
• 2 Garlic
• 250 g Green lentils, dry
• 400 g Chopped tomatoes, canned
• 600 ml Vegetable stock
• 2 tbsp Soy sauce
• 2 g Fresh thyme
• 1 kg Sweet potato
• 100 ml Soy milk, unsweetened

Contains: Celery, Cereals containing gluten, Soybeans. Always check the labels of what you buy.

Method

1. Peel and chop the onion and carrots, slice the mushrooms and crush the garlic. Rinse the lentils.
2. Heat the oil in a large pan and soften the onion, carrots and mushrooms for 8 minutes. Add the garlic for 1 minute.
3. Add the lentils, tomatoes, stock, soy sauce and thyme leaves and simmer for 30 minutes, stirring now and then, until thick and the lentils are tender.
4. Meanwhile, peel and chunk the sweet potatoes and boil for 12–15 minutes until soft. Drain and mash with the soy milk. Heat the oven to 200°C (180°C fan).
5. Spoon the lentils into a baking dish and spread the mash on top.
6. Bake for 20 minutes until the top is golden at the edges.

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