Puy Lentil Shepherd’s Pie

Clea Grady

A family favourite 🙂 Simple and delicious.

  1. Potatoes – as many as you think you’ll need to cover the top of your oven dish (when mashed)
  2. 1 large onion
  3. 3 cloves of garlic
  4. Half a teaspoon of dried thyme
  5. 1-2 carrots
  6. 2 sticks of celery
  7. A good glug of red wine
  8. Dash of soy sauce (optional)
  9. 1 x packet/can of puy lentils
  10. Can of chopped tomatoes
  11. 1 x generous teaspoon of Bouillon
  12. Pepper, salt
  13. A little vegan spread
  14. Grated Violife cheese (or other vegan cheese)
  15. Garnish:
  16. Some lovely greens
  17. Large glass of red wine

  • Chop up a whole load of potatoes, chuck em in a big pan and get them bubbling (I always leave the skins on, as that’s where heaps of goodness is)
  • Make the filling (I use almost exactly the same sauce as I make for my Lentil Bolognese)…
  • Chop up 1 large onion and add to a pan with a little oil
  • As the onion softens, finely chop 3 cloves of garlic and add to the pan
  • Add about half a teaspoon of dried thyme
  • Finely chop up 1-2 carrots (depending on size and your love of carrots… I always go for 2) and add to pan
  • Finely chop 2 sticks of celery and add to the pan
  • Add a good glug of red wine and let it all simmer down until you can no longer smell the alcohol
  • Add a dash of soy sauce (optional)
  • Add a packet/can of puy lentils and mix well
  • Add a can of chopped tomatoes and mix
  • Add 1 x generous teaspoon of Bouillon
  • Leave on a low heat to simmer, and for the flavour to mix
  • When the potatoes are nice and soft, drain and start mashing!
  • I add pepper, salt, a little vegan spread and some grated Violife cheese to my mash (the cheese makes the topping go extra crispy)
  • In a large oven-proof dish, pour out the lentil mixture and then spoon the mash on top
  • Gently spread the mash out so it covers as much of the filling as possible (although a little bubbling round the sides is nice)
  • Put the dish into a pre-heated oven, 220C, and cook for 30/40 minutes – until the top is golden
  • Serve with some lovely greens and large glass of red

 

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