Red Lentil Shepherd’s Pie

Tideford Organics

A classic favorite made vegan.

Cooking Time: 75 minutes
Prep Time: 20
Serves: 4

THERE'S MORE WHERE THIS CAME FROM!

1 medium onion (diced)
2 cloves garlic (minced)
1 tbsp olive oil
1 1/2 cup uncooked red lentils (rinsed + drained)
2 cups vegetable stock (or 500ml hot water plus 2 vegetable stock cubes)
1 pot of Tideford Organics Vegan Gravy with Red Miso (or your favorite vegan gravy)
1 small bunch of chopped parsley
3/4 cup frozen peas
2 carrots (peeled + diced)
1 tbsp cornstarch (if needed)
Roughly 3 lb potatoes
1/4 cup vegetable margarine
Heaping 1/4 cup soy milk
Salt + pepper (to taste)

A classic favorite made vegan.

Cooking Time: 75 minutes
Prep Time: 20
Serves: 4

In a large saucepan, sauté onions and garlic with a pinch of salt and pepper in the olive oil until lightly browned.
Add lentils, carrots, stock, gravy, and parsley. Stir. Simmer until lentils are tender (about 30 mins). Stir in the peas and thicken with cornstarch mixed with water if needed.
Meanwhile, peel the potatoes and slice any large ones in half. Place in a large pot and cover with water. Bring to a simmer, then salt, cover, and cook for 20-30 minutes or until very tender.
Heat the oven to 350°F.
Once the potatoes are cooked, drain and mash with vegetable margarine, soy milk, salt, and pepper.
Transfer the lentil mixture to a baking dish and carefully top with mashed potatoes. Smooth down with a fork.
Place the dish on a baking tray and bake for 15 minutes or until the mash is lightly browned on top.

Tip: Add a dash of vegan Worcester sauce to the lentil mix for a savory boost.