This is one of my favourite recipes. I make this a couple times a month for the entire family.
Ingredients:
1 Tbsp olive oil
1 cup leeks or onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
½ - 1 cup mushrooms, chopped
3 garlic cloves, chopped
1 cup brown lentils, rinsed and drained
3½ cups water
1 vegetable bouillon cube
1 Tbsp dried thyme
1 Tbsp dried rosemary
1 tsp sage
3 Tbsp tomato paste
1 cup frozen corn
1 cup frozen peas
3 pounds of potatoes, cubed
1 tsp sea salt
1¼ - 1½ cups unsweetened almond milk
½ cup vegan butter
¼ cup fresh parsley (for garnish)
Ketchup (optional)
Directions:
In a large saucepan, heat the olive oil over medium heat. Add the leeks/onion, carrots, celery, mushrooms and a pinch of salt and pepper. Cook for 10 minutes until the vegetables are soft and tender.
Now, add the garlic, lentils, water, bouillon cube, thyme, rosemary, and sage. Bring to a boil and then reduce the heat to low, cover and simmer for 30-35 minutes, stirring frequently, until the lentils are tender. When the lentils are done, stir in the tomato paste, corn and peas and cook for another 5 minutes.
While the lentil mixture is cooking, make the potatoes. Place the cubed potatoes in a pot and cover with water. Stir in the salt and bring the water to a boil. Reduce the heat to medium and simmer potatoes until they are fork tender, about 15 minutes.
Drain the potatoes and mash, stirring in the almond milk and butter. Season with salt and pepper.
Transfer the lentil mixture to a baking dish. Spread the mashed potatoes over the top in an even layer. Place the dish in the oven and broil until the potatoes are golden brown and crispy, about 5 minutes.
Remove the shepherd’s pie from the oven and top with ketchup and garnish with fresh parsley, if desired.
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