Lentil Shepherd's Pie

Servings: 4 | 1 minutes | 520 kcal

Shepherd's pie is a traditional British dish originating in the late 18th century. It was originally made with minced mutton or lamb and has since evolved to include other proteins, such as lentils.

It is said that shepherd's pie was created as a way to use up leftover meat, as it was an economical way to stretch the dish further.

Ingredients

2 tbsp olive oil
1 onion finely chopped
2 garlic cloves finely chopped
2 carrots finely chopped
1 can chopped tomatoes
200 g green lentils
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
400 ml vegetable stock
400 g mashed potatoes
1 tbsp soy sauce
2 tbsp vegan butter
2 tbsp breadcrumbs

Instructions

Preheat the oven to 180C/350F/Gas 4.
Heat the olive oil in a large pan and fry the onion, garlic and carrots for 10 minutes, until softened.
Add the chopped tomatoes and lentils, oregano, thyme and bay leaf and season with salt and pepper.
Pour over the vegetable stock, cover the pan and simmer for 25 minutes, stirring occasionally.
Remove the bay leaf.
Put the lentil mixture into an ovenproof dish and top with the mashed potatoes.
Mix the soy sauce and vegan butter together and brush over the mashed potatoes. Sprinkle over the breadcrumbs.
Bake for 30 minutes, or until golden-brown.