Lentil Mushroom & Gravy Sheperd's Pie

Hello my lovelies!

Winter is upon us here in Australia and so those hearty soul warming dishes are what I am craving! Sheperd’s pie (also known as cottage pie) is a classic English dish featuring minced meat in gravy, veggies and mashed potato and one that I am fond of, having grown up with my Nannas Sheperd’s Pie. Obviously this dish is not typically vegan hence I wanted to recreate a delicious plant powered version!

With the addition of lentils, mushrooms and TVP for plant protein, wintery carrots and potatoes to fill you up, and a delicious flavoursome gravy sauce. I love to serve my Sheperd Pie with steamed green veggies on the side but you can serve it along side any veggies of choice. This recipe serves approximately 4 people so it makes for an excellent leftover lunch at work or dinner the following night. Oh and it pairs beautifully with a glass of red!

I hope you enjoy my Sheperd Pie. Don’t forget to snap a photo and share it online and tag me so I can re-share your beautiful home cooked meals.

LENTIL MUSHROOM & GRAVY SHEPERD PIE

Ingredients:

1/2 onion, diced

3 garlic cloves, diced

1 tsp avocado oil

2 cup sliced Mushrooms

1 carrot, diced

1/3 cup TVP

1 can of lentils, drained

2 tbsp vegan gravy powder (check ingredients lists!)

1 cup water

1 can chopped tomatoes

2 tsp veggie stock powder

1 tbsp tomato paste

2 tsp tamari soy

Cracked pepper to taste (approx 1/2 tsp)

4 medium brushed potatoes, cut into quarters (approx 500g)

4 tbsp plant based milk

1 tbsp vegan butter or olive oil

Pinch of salt

2 sprigs fresh dill

How to make:

Preheat oven to 180 degrees fan forced.
Place a large pot over high heat, add the avocado oil and fry off onions and garlic for 2 minutes or until onion is translucent.
Add mushrooms and carrot and fry for 1 minute.
Add remaining ingredients to the pot and bring to the boil. Simmer for 10 minutes or until reduced.
Meanwhile boil the potatoes in a pot of salted water for 10 minutes or until potatoes are soft and fall apart when poked with a fork.
Drain and mash potatoes with vegan butter/oil, plant based milk and salt until smooth and creamy. Sprinkle in the dill and fold through.
Line a 25x18cm baking dish with baking paper.
Spoon lentil mix into the base of the dish and top with mashed potato. Smooth out with the back of a fork.
Place dish in the oven to bake for 10 minutes before switching to fan grill at 200 degrees celcius, grill for a further 8-10 minutes or until potato begins to become golden and crisp on top.
Remove from oven and serve on plates with a side of steamed green vegetables (optional).

Tip: If your mixture isn’t reducing try adding 1-2 tsp of tapioca flour. if you would like to use dry lentils, try cooking them until soft seperately before adding to pot as cooking time can vary depending on whether they are split or pre-soaked.