Puy Lentil Shepherd’s Pie

This vegan lentil shepherd’s pie will soon become a family favourite!

Lentils are such a versatile ingredient and can replace meat in many dishes. This meat-free take on the British classic is ideal for transitioning vegans, as well as those looking for a new family meal.

Enjoy our puy lentil shepherd’s pie for your next Sunday roast.

Servings: Makes 6

Prep time: 55 minutes

Cooking time: 40 minutes

Method

• Chop up a whole load of potatoes, chuck ’em in a big pan and get them bubbling (you can leave the skins on, as that’s where heaps of goodness is)
• Make the filling (use this Lentil Bolognese for inspo)
• 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) 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!
• Add pepper, salt, a little vegan spread and some grated Violife cheese to the 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 around 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