Amie
← back to the recipe box
Recipe for

Vegan Shepherd's Pie

From the kitchen ofAmie Serves4–6

Ingredients

  • 2 carrots
  • 2 celery stalks
  • 2 shallots
  • 2 cloves of garlic
  • black pepper
  • salt
  • 1 sprig of rosemary
  • olive oil
  • ¼ tsp paprika
  • 1 cup lentils
  • 2 ½ cups vegetable broth
  • ¼ cup balsamic vinegar
  • thyme
  • 2 tbsp flour
  • 2 tbsp water
  • 2 lbs potatoes
  • 1 cup cooking water from the potatoes

Method

  1. Chop the potatoes and boil them in salted water until soft.
  2. Chop the shallots, celery, carrots, and garlic.
  3. In a pan with olive oil, sauté the celery and shallots until soft. Then add the garlic and carrots and cook for about 3 minutes.
  4. Season the vegetables with salt, pepper, rosemary, and paprika. Then add the broth and balsamic vinegar and bring to a boil.
  5. Once the vegetables are boiling, add the lentils, cover the pan, and cook for about 20 minutes until ready.
  6. Preheat the oven to 400℉/200℃.
  7. Drain the potatoes and use an immersion blender with 1 cup of cooking water to blend into a purée. Season with salt, pepper, and olive oil.
  8. In a small bowl, mix 2 tbsp water, 2 tbsp flour, and thyme with a fork into a paste. Stir the paste into the lentils and cook for another minute to thicken.
  9. Spread the cooked lentils evenly into a pan and top evenly with the potato purée.
  10. Bake for 15 minutes.
Keep this one

Send me this card

Text it

I'll email you this card and add you to my newsletter for new cards. Unsubscribe anytime.