Hey guys! Man... it's been a LONG time, what have I missed?? It's been a hectic 6 months but I'm going to try to take time to cook more from now on and hopefully get back into sharing vegan treats on here again!
This weekend I tried making a vegan version of that classic English comfort food dish, the Shepherd's pie, and man was it delicious! 😋So warming and satisfying, it's the perfect food for a cold winter's day. It's pretty hard to get a flattering photo of this meal, but trust me it was awesome!
HERE'S WHAT YOU'LL NEED:
1️⃣Fry the onions onions and garlic in some oil until slightly browned- around 5 minutes.
2️⃣Add salt and pepper, then add lentils, stock, and thyme and stir. Bring to a low boil, then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
3️⃣In the meantime peel and wash the potatoes and cut in half. Add to a boiling pot of salted water and cook for 20-30 minutes or until soft.
4️⃣Once cooked, drain, add back to the pot to evaporate any remaining water, then mash until smooth. Add vegan butter and plant milk as required and mash until smooth. I also use a bit of vegan cream to make it extra creamy but it isn't necessary. Add salt and pepper to taste. Set to one side.
5️⃣In the last 10 minutes of cooking, add the frozen veg, stir and cover. I also added a dash of red wine, but again this isn't a must.
6️⃣If the mixture isn't thick enough after 40 minutes, you can add a spoon or 2 of mash potato or some flour to it and mix to thicken.
7️⃣Transfer to an oven proof baking dish and carefully top with mashed potatoes. Smooth down with a fork.
8️⃣Place on a baking sheet or tray to catch overflow and bake for 10-15 minutes or until the mash is slightly browned on top.
9️⃣Leave to cool for a few minutes, then serve!
Super delicious served with onion gravy and a side of winter greens 😋
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