Vegan Shepherd’s Pie

• For the topping:

  • 5 Tbsp panko
  • 4 Tbsp vegan parmesan
  • 2 Tbsp olive oil
  • 4 Tbsp of freshly chopped parsley

  For the filling:

  • 300 g leek
  • 1 bell pepper
  • 1 large carrot
  • 5 Tbsp olive oil
  • 300 g firm smoked tofu
  • 400 g drained canned lentils
  • 200 g tomato sauce
  • 1 tsp coriander powder
  • 1 tsp caraway
  • 1 tsp granulated onion
  • 1 tsp garlic powder
  • 1 tsp sweet paprika

• • In a baking tray (20/30 cm) add the filling and cover it with the mashed potatoes.
  • Sprinkle some olive oil over the top layer of mashed potatoes and add the panko topping.
  • Bake in the oven for 30 minutes at 200 degrees Celsius.

• To prepare the potatoes:

  • Boil 1 kg of potatoes into salty water.
  • Cook them for about 40 minutes, then drain the water, add 80 ml of cashew cream and season with 1/2 tsp of nutmeg and pepper&salt to taste.
  • Mix them until you get the desired consistency. For this recipe, we mixed them manually so that we get a more rustic texture.
  • But if you liked them creamy, feel free to blend them and make them as soft as you wish.

  To prepare the filling:

  • In a pan, add the olive oil, the chopped leek, chopped bell pepper and the grated carrot.
  • Let them cook for a couple of minutes, then add the crumbled smoked tofu and the drained lentils.
  • Add the tomato sauce and season with all the spices listed above. Add salt & pepper to taste.
  • Let them cook together for 5 minutes, so that the aromas blend really well.