Vegan information

Added by
Janey
Views
33
Last update
Author rating
4.50 star(s)

More in Vegan

More from Janey

WE ARE FORUM BANTER!!!
Talk about the things that matter to you!!
Howdy stranger!! It looks like you're new here.
If you want to get involved, click on the button below!
Join The Conversation

Vegan Shepherd's Pie

Serves
4
Preparation Time
5 mins
Cooking Time
25 mins
Calories Per Serving
313
Category
Main, Vegan, Healthy

Ingredients

Shepherd's pie is a classic family favourite and everyone will love this vegan alternative. Earthy mushrooms and lentils are topped with crisp, crushed potatoes for a hearty, yet healthy dinner that's ready in just 30 minutes.

500g miniature potatoes
½ x 30g pack flat leaf parsley, finely chopped
3 tbsp olive oil
1 onion, finely chopped
1 x 625g pack closed cup mushrooms, halved and thinly sliced
2 garlic cloves, finely chopped
¼ tsp crushed chillies
250g ready-to-eat puy lentils
400g tin chopped tomatoes
2 tbsp tomato purée

Method

  1. Cook the potatoes in a pan of boiling water for 12-15 mins or until tender. Drain and return to the pan. Season, then lightly crush with a potato masher or fork. Stir in half the parsley.
  2. Heat 2 tbsp of the oil in a large, deep frying pan over a medium heat. Add the onion and cook, stirring regularly, for 2-3 mins. Increase the heat to medium-high, add the mushrooms and fry for 7-8 mins, stirring occasionally, until softened.
  3. Stir in the garlic, crushed chillies, lentils, chopped tomatoes, tomato purée and 250ml water. Simmer for 8-10 mins or until the sauce has thickened, then add the remaining parsley. Season. Preheat the grill to high.
  4. Tip the lentil and mushroom mix into a baking dish, then spoon over the crushed potatoes. Drizzle with the remaining olive oil and grill for 8-10 mins until the potatoes are golden.