Shepherd' Pie

Servings: 4 | 30 minutes | 450 kcal

Shepherd' Pie is a classic British dish, traditionally made with lamb or mutton. This vegan version of Shepherd' Pie is a modern adaptation, substituting meat with lentils and vegetables, ensuring that it' packed with protein.

This recipe is inspired by my love for experimenting with traditional dishes. It was on a cold, winter day when I decided to give a vegan twist to a traditional Shepherd' Pie. It turned out to be an absolute hit amongst my vegan friends.

Ingredients

1 cups green lentils
2 pieces carrots
2 pieces celery sticks
1 pieces onion
4 pieces potatoes
2 cups vegetable broth
2 teaspoons olive oil
1/2 cups soy milk
to taste salt and pepper

Instructions

Boil the lentils in a pot for about 30 minutes until they are tender.
Chop the carrots, celery, and onion, and sauté them in olive oil until the onions are translucent.
Add the lentils and vegetable broth to the sautéed vegetables and simmer until the mixture thickens.
In the meantime, boil the potatoes until they are soft. Then, drain and mash them, adding soy milk, salt, and pepper until creamy and smooth.
Preheat the oven to 200°C (400°F).
Spread the lentil and vegetable mixture in a baking dish, then top it with the mashed potatoes.
Bake in the oven for about 20 minutes, until the top is golden brown.
Let it cool for a few minutes before serving.