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Tideford Organic Vegan Shepherd’s Pie

Posted by
Tideford Organics
Posted on
26 Apr 2021
DifficultyIntermediate

This recipe by Tideford Organics combines hearty lentils with their Vegan Gravy topped with creamy mash to create a dish that the whole family can enjoy!

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Makes6 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs
Ingredients
 1 Onion, diced
 2 Garlic cloves, crushed
 300 g Uncooked red lentils (rinsed + drained)
 500 ml Vegetable stock
 75 ml Soya milk
 Salt and pepper to season
Method
1

In a large saucepan, sauté onions + garlic with a pinch of salt + pepper in the olive oil until lightly browned.

2

Add lentils, carrots, stock, gravy + parsley + stir. Simmer until lentils are tender (about 30 mins). Stir in the peas + thicken with cornflour mixed with water if needed.

3

Meanwhile, peel the potatoes + slice any large ones in half. Place in a large pot + cover with water. Bring to a simmer, then salt, cover + cook for 20-30 minutes or until very tender.

4

Heat the oven to 180°C / 160 °C Fan.

5

Once the potatoes are cooked, drain and mash with vegetable margarine, soya milk, salt + pepper.

6

Transfer the lentil mixture to a baking dish and carefully top with mashed potatoes. Smooth down with a fork.

7

Place the dish on a baking tray and bake for 15 minutes or until the mash is lightly browned on top.

Tip: Add a dash of vegan Worcester sauce (we like Biona) to the lentil mix for a savoury boost.

Ingredients

Ingredients
 1 Onion, diced
 2 Garlic cloves, crushed
 300 g Uncooked red lentils (rinsed + drained)
 500 ml Vegetable stock
 75 ml Soya milk
 Salt and pepper to season

Directions

Method
1

In a large saucepan, sauté onions + garlic with a pinch of salt + pepper in the olive oil until lightly browned.

2

Add lentils, carrots, stock, gravy + parsley + stir. Simmer until lentils are tender (about 30 mins). Stir in the peas + thicken with cornflour mixed with water if needed.

3

Meanwhile, peel the potatoes + slice any large ones in half. Place in a large pot + cover with water. Bring to a simmer, then salt, cover + cook for 20-30 minutes or until very tender.

4

Heat the oven to 180°C / 160 °C Fan.

5

Once the potatoes are cooked, drain and mash with vegetable margarine, soya milk, salt + pepper.

6

Transfer the lentil mixture to a baking dish and carefully top with mashed potatoes. Smooth down with a fork.

7

Place the dish on a baking tray and bake for 15 minutes or until the mash is lightly browned on top.

Tip: Add a dash of vegan Worcester sauce (we like Biona) to the lentil mix for a savoury boost.
Tideford Organic Vegan Shepherd’s Pie
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