Vegan Lentil Shepherd’s Pie
A comforting winter #MeatlessMonday dish
Whether you’re looking to eat more plant based foods, or are already a vegan or vegetarian – this Lentil Shepherd’s pie is flavourful, hearty and delivers a warmth to a chilly winter’s night.
To save time, we use canned lentils. If you want to make it even speedier, use frozen vegetables, left over pasta sauce instead of tomato paste, and sliced potatoes to top it if you don’t want to make a mash.
With The Salty Greek, all of your herbs and spices are measured out for you in a perfectly balanced blend, making it the ultimate time saving trick of them all.
Recipe Perks:
+ Easy to prepare
+ Cheap ingredients
+ Good for leftovers
+ Freezable
Ingredients
Lentil Mix Filling
1 small, Onion
1, diced Carrot
1 stalk, diced Celery
1/2 cup, Frozen Peas
1 can, Lentils
3 Tbsp, Tomato Paste
2 Tbsp, The Salty Greek
Mashed Potatoes
1 Tbsp, The Salty Greek
1 Tbsp, Vegan Butter (we use Nuttelex)
1 Tbsp, Plant Based Milk (optional)
Recipe Steps
Preheat the oven to 180°C.
Start by boiling potatoes until tender for the mash potato topping.
While the potatoes are cooking, dice the carrots and celery. Add them to a pot of vegetable stock, add the tomato paste and simmer 5-10 minutes.
Drain a can of lentils.
Stir in the peas and lentils to the vegetable mix. Add The Salty Greek and adjust to taste.
Drain the potatoes in the same pot to leave a little bit of water. Add butter and The Salty Greek, then mash together until it reaches a consistency you’re happy with – silky smooth or a little chunky.
Spoon the filling mix into a deep dish approx 24cm x 12cm.
Spoon the potatoes over the lentil mix.
Bake in the oven for about 20 minutes or until the potatoes are browned.
Customise It
If you love cheese – sprinkle grated cheese over the top in the last few minutes of baking. If you love garlic – Add 1 Tbsp minced or a head of roasted garlic to the mashed potatoes.
Canned or Dried Lentils
A 400g tin usually has about 235g of lentils. If you only have dried lentils, cook 100g to use in this recipe, as they usually double in weight when cooked.
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