Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 400grams lentils, soaked and drained
- 1 large white onion, peeled and diced
- 4 cloves garlic, peeled and mashed
- 2 medium carrots, peeled and chopped
- 2 stalks celery, leaves removed and sliced
- 2 1/3 cups vegetable stock
- 1tablespoons canola oil
- 1tablespoons mixed herb
- 700grams potatoes, peeled and cut into chunks
- 1 pinch cracked black pepper
- 1 pinch salt
Nutrition per serving
1390kJ / 332Cal
1390 Kilojoules or 332 Calories
16% of daily energy intake*
Protein
19.2grams
Fat
4.9grams
Carbs
44.0grams
Sugars
6.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This filling vegan shepherds pie has a lightly crisped potato topping.
Method
Step 1 of 8
Heat up a large pan to a medium heat and then add the oil.
Step 2 of 8
Fry the onion, garlic, carrot and celery for 4 minutes while tossing.
Step 3 of 8
Add the lentils and herbs and fry for a further 6 minutes while mixing.
Step 4 of 8
Add the vegetable stock and allow to simmer for 40 minutes stirring occasionally.
Step 5 of 8
Cook the potatoes in a pot of salted water for 20 minutes or until soft.
Step 6 of 8
Remove the potatoes from the heat, drain the liquid and mash with a potato masher with the salt and pepper.
Step 7 of 8
In a suitable baking dish, empty the lentil mixture to the bottom and then top that with the potatoes.
Step 8 of 8
Grill in the oven for 10 minutes or until the potatoes start to brown nicely before serving.
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