Vegan Shepherd's Pie

Cooking Instructions

• 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