Vegan Shepherd’s Pie
Preparation time: 5-10 mins
Cooking time: 40 mins
Ingredients:
500g baby 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
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:
- 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.
- 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.
- 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.
- 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.