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LETTUCE LEAF

Simple Lentil Shepard Pie

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Prep Time 20 minutes
Cook Time 30 minutes
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 yellow onion, diced
  • 2 cloves garlic
  • 1 tbsp avocado oil
  • 2 carrots, peeled and diced
  • 2 celery stacks, diced
  • 2 cups green lentil
  • 2 tsp tomato paste
  • 1 tsp kosher salt
  • 1 bay leaf
  • 5 potatoes, peeled
  • 1/2 cup non dairy milk (I used almond milk)
  • 2 tsp non dairy butter
  • 1/4 cup vegan bread crumbs
  • 2 tsp non dairy butter
  • 1 tsp kosher salt
  • 1/2 tsp black ground pepper

Method
 

  1. Heat oil in the large pot.
  2. Add diced onion, garlic, carrot, celery and bay leaf .
  3. Sauté until the onion is translucent and garlic is fragrant.
  4. Add lentil and vegetable stock, salt and bring it to boil.
  5. Add tomato paste and lower the heat. 
  6. Simmer until the liquid is evaporated and the lentil is soft.
  7. Meanwhile boil the potatoes in the medium pot until tender.
  8. Add butter and milk, salt and pepper to the potatoes and mash it with the potato masher or hand held mixer until its smooth. 
  9. Preheat the oven 475 F. 
  10. Place lentil in the heat resistant round pan.
  11. Cover lentil with the layer of mashed potatoes.
  12. Melt vegan butter and mix it with the bread crumbs.
  13. Pour the mixture on top of mashed potatoes and bake it until its golden in color for about 30 minutes.
  14. Serve and enjoy!