Lentil and walnut shepherd’s pie
This vegan take on the classic sherpherd's pie is so good you won't miss the meat!Here we used lentils and walnuts as the main source of protein.
Ingredients
- 1 large onion diced
- 4 cloves garlic crushed
- 1 carrot diced
- 100 g mushrooms diced
- 1 tbsp Superb Herb Thyme
- ½ tbsp Superb Herb Rosemary
- 1 ⅕ tbsp tomato paste
- ¼ cup red wine
- 1 tbsp soy sauce
- 1 tin brown lentils 400g, drained and rinsed
- 1 cup FreshLife Californian walnut pieces
- 1 ½ tbsp corn flour
- 200 ml vegetable stock
- Salt
- Pepper
- Oil for cooking
Mashed potatoes:
- 800 g potatoes
- 40 g butter
- 80 ml milk
- Salt
Instructions
- Mashed potatoes: Wash and peel the potatoes. Cut into even sized pieces not too small. Boil in a pot of salted water until fork tender. Drain. Return the potato to the pot and mash with butter, salt and milk. Set aside.
- The filling: Heat a large frying pan with oil. Add the onion, mushrooms, carrot, and garlic to the pan. Sauté for 10 minutes until tender. Add the red wine, allow to reduce. Add the soy sauce, tomato paste and herbs and mix through. Mix in the lentils. Sprinkle in the corn flour and & mix through. Pour in the stock and continue to cook. When the mixture has thickened, add the walnut pieces and mix through.
- The pie: Transfer the filling mixture to an oven proof dish. Spread or pipe the mashed potatoes on top. Bake in the oven at 180°C for 30 minutes or until crispy and golden on top.
- Serve straight away.
Tried this recipe?Let us know how it was!
