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Healthy & delicious recipes from A.Vogel

Lentil Shepherd's Pie (Oil Free)

  • Time:  min
  • Easy
  • Makes 4
  • Time: 40 min
  • Easy
  • Makes 4

While a lot of people think vegans eat salad all the time, this vegan won't be digging in to many fresh salads this autumn and winter. Living in a colder climate means that I've had to develop plenty of warming vegan meals that I can enjoy on cold nights but, as always, enjoying comfort food doesn't need to be at the expense of health. This shepherd's pie is a, surprisingly healthy, hearty meal to enjoy in the colder weather. Whether you'll be enjoying the dish with your family or meal prepping to make sure you always have healthy comfort food on hand, this shepherd's pie is an ideal dinner for anyone looking to balance health and comfort in their diet.

Ingredients

 Buy from Jan de Vries:

Buy these ingredients from our friends over at Jan de Vries. Experts when it comes to natural skincare and organic supplements, Jan de Vries offer a range of specialised high-quality food products, from gluten-free pasta to organic cacao powder.

Pick up these other ingredients from your favourite local store:

  • 200g of red lentils
  • 2 tbsps of reduced sugar tomato ketchup
  • 150g of mushrooms
  • 100g of frozen peas
  • 500g of potatoes
  • 1 red onion
  • 1 clove of garlic

How to make Lentil Shepherd's Pie

1. Start by preheating your oven to 200oC. Whilst the oven heats, add your lentils to a pan, cover with water and boil for around 10 minutes, until all of the water has been absorbed.

2. While the lentils cook, dice your onions, crush your garlic clove and slice your mushrooms, then place in a frying pan with a splash of water and sauté until the onion has browned.

3. Peel and chop your potatoes and boil for 10 to 12 minutes or until the potatoes are completely soft. As everything cooks, prepare your vegetable stock by combining your stock cubes with 250ml hot water.

4. Add your lentils to your sautéing vegetables along with the stock and tomato ketchup and allow to simmer on a medium heat until the mixture has reduced to a thick sauce.

5. As the lentils simmer, drain your potatoes then place back into a pan along with a splash of almond milk, salt and pepper and mash until smooth.

6. Once reduced, stir your peas into the lentil mixture then place the mixture into an oven proof dish. Top the lentils with the mashed potato and score the mashed potato with a fork to create a fluffy top that will brown in the oven. Place the pie in the oven and bake for 20 minutes.

7. Once the pie is golden and crispy, serve alongside vegetables and some vegetable gravy and dig in to a warming, cosy meal.

I hope you give this delicious lentil shepherd's pie a try! And if you do, be sure to tag the picture #AvogelRecipes on Instagram so we can see it :)

This recipe is full of goodness

  • Rich in dietary fibre
  • Excellent source of protein
  • Packed with vitamins & minerals

They may be small in size, but lentils are mighty when it comes to their nutritional value! Rich in fibre and protein, lentils are a healthy meat substitute, making them an ideal ingredient for many vegetarian and vegan dishes. Lentils are also packed with folate, iron, magnesium, zinc and potassium and have been linked to many health benefits including improved digestion and heart health.

About Ciara

Ciara is an avid food and fitness blogger who loves to share fitness tips, cruelty-free lifestyle advice and an abundance of delicious and easy-to-make plant-based recipes on her blog Ciara's Corner. Since going vegan a few years ago, food has become her biggest passion in life.

You can follow her on Instagram or Twitter.

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