15 Jul Vegan Lentil Shepherds Pie
This lentil shepherds pie has been a favourite in our house for years. The recipe is based on one I got from the Oturehua Railway Hotel, a small pub in Central Otago, New Zealand. It is neutral enough for both kids and adults to enjoy. For adults we serve with a side of relish, and the kids like tomato sauce on theirs.
1.5 C brown or green dry lentils, boiled 35min till tender in water, OR 2 cans of lentils, drained
3 Tbsp soy sauce
1 large onion, chopped finely
3 garlic cloves, chopped or crushed
1/3 cup olive oil
1/4 cup white wine
1/2 cup vegetable stock
2 heaped Tbsp tomato relish
1 small handful of chopped parsley (optional)
1 Tbsp chopped fresh oregano or 1 tsp dried oregano (optional)
3 bay leaves
1 Tbsp vegan Worcester sauce
salt and pepper
Mashed potatoes made with 5-6 large potatoes, and mashed with dairy free butter or coconut oil, soy milk and seasonings.
Drain lentils and add soy sauce, set aside.
Saute onions, garlic in oil, then add wine, stock, relish, herbs, Worcester sauce and lentils and simmer for 5 minutes.
Season with salt and pepper and pour mixture into a large baking dish.
Top with mashed potatoes (optional – grate vegan cheese over top).
Bake in oven for 30 minutes.
To make a bigger serving, add an extra tin of lentils and more of the other ingredients and mashed spud – this dish is great for leftovers!