A vegan version of the classic Shepherds Pie made with the super delicious and high in nutrients lentils! Are you going to miss this healthy full of protein and fiber meal? Check it out!
Send some love to theartofveg.com where we found this recipe!
A vegan version of the classic Shepherds Pie made with the super delicious and high in nutrients lentils! Are you going to miss this healthy full of protein and fiber meal? Check it out!
Send some love to theartofveg.com where we found this recipe!
Prep the ingredients as listed above.
Bring two medium sized saucepans ½ full with water to the boil.
In one add the lentils, thyme, bay leaf and ½ tsp of salt, simmer for about 15mins or until the lentils are just about cooked through.
In the other add the chopped potatoes, ½ tsp of salt and simmer for about 15mins or until the potatoes fall apart if you put a fork through them.
While the lentils are simmering pre heat the oven to gas mark 5/190°C/375°F,
Sauté the onions for 3-4mins in a little olive oil, add the garlic and carrot and cook for one minute.
Add the cornflour and stir it into the onions, add the almond milk slowly stirring continuously until your have a creamy sauce.
Bring the pan down to a low heat and add the parsley, bouillon and drained lentils, stir. Add salt and pepper to taste, spoon the lentil mix into a baking dish.
Drain the potatoes; add a tbsp of margarine or olive oil, ½ tsp of wholegrain mustard, a dash of almond milk and season with salt and pepper. Spread the mashed potato on top of the lentil mix.
Top with an even layer of parmesan crunch and bake for 25 minutes.
By VeggieSouls
