Vegan Shepherd’s pie

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This Vegan Shepherd’s pie is a quick and delicious dish that can be savoured at special occasions or simply at a chill, family dinner. Potatoes, lentils, vegetables, nice spices and creamy textures – you can find them all combined in this special meal rich in proteins and nutrients.

Prep time:  15 minutes

Cook time: 45 minutes

Total time: 60 minutes

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Course: main dish

Cuisine: Vegan, Irish

Servings: 6

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INGREDIENTS:

🌱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.

🌱For the topping:

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

Mix them all together.

🌱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

🌱How 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.

🌱To put the final dish together:

  • 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.

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