I’m back with recipes! Yay!
I’ve been eating plant based food for so long now that I have idea what the actual time frame would be and because I’ve been doing it for such a long period of time and have been feeling great doing it as well, I knew I wanted to have a plant based Christmas. However, I needed to trial some recipes before I whipped them out on the Christmas dinner table and so I held a Christmas dinner party with my friends and tested this Lentil and Vegetable Shepherds pie which was a hit with everyone and even my hugely meat eating and meat adoring brother.
Now this recipe can be altered with whatever vegetables you have, you can add different herbs and spices if you want something more spicy or maybe with a curry flavour, you could use a pumpkin or sweet potato mash instead of the regular white potato and you can limit the amount of fat in the dish by using less butter (or none) and using more milk but here’s the approximate recipe I used (I say this because I added more of things depending on how the texture and taste was going).
PS. I would have taken a better photo but I completely forgot that I could write a blog post about this and so I didn’t even try with the food photography. This photo was taken after it had cooled down and so the juices had set a bit more but when it comes out it’s super saucy and yummy looking!
Lentil and Vegetable Shepherds Pie
1 tbsp of olive oil
3 cloves of garlic
3-4 carrots (3 large, 4 small-regular sized).
3 celery sticks
1/2 cup of frozen peas
1/2 cup of frozen corn
2 400g tins of brown lentils (can used green)
1 tbsp of fresh thyme
1 heaped tbsp of tomato paste
1 vegetable stock cube
4 cups of water
Salt and pepper to taste
1 tbsp of Tapioca flour + 1 tbsp of water
1 kg of mashing potatoes (desiree or russet)
1 cup of unsweetened almond milk (add more or less depending on the consistency)
2 tbsp of vegan butter (I used bio life but nuttlex would do the same and once again, add more or less depending on preference and consistency)
Salt and pepper to taste
Preheat the oven to 180 degrees celsius.
Peel and cut the potatoes into quarters and put into a large pot of water and let boil until soft.
Boil a kettle full of water ready to put into the filling mixture with the stock cube.
Dice up the onion and crush the garlic.
Cut the carrot and celery into cubes. To do this cut them in batons and dice them. Don’t make them too small however, you want to know that they’re there!
Heat up the olive oil (or use water if you don’t want to use oil) in a pan and when ready fry up the onion and garlic on a medium heat. When these have cooked for a couple of minutes, add in the carrot, celery, peas and corn and fry for 3- 5 minutes.
Add in the lentils and fresh thyme and combine.
Crumble up the stock cube and add in the water, tomato paste and salt and pepper.
Bring to a boil and let it simmer for about 5 minutes.
Add in the mixture of tapioca flour + water (make sure you mix these in a glass first otherwise the tapioca flour will be chunky in your mixture). Give this a stir to combine it well so the mixture thickens. Turn off the heat and put it into a casserole dish.
Once the potatoes are softened, drain and place back into the pot that they were cooked in.
Add in the almond milk, butter and salt and pepper and mash with a potato masher (you could do this in a food processor as well). Add more or less depending on preference, consistency and flavour
Carefully spoon the mashed potatoes on top of the lentil and vegetable filling and smooth the surface. If you have too much mashed potato (initially I used about 1.5 kg and heaps left) place into a bowl and serve with the pie for those who want extra or keep in the fridge to eat with another dinner).
Sprinkle some thyme on the top and put into the oven to cook for about 20-25 minutes. Once this is done, turn the oven to grill if you would like to brown the top if it hasn’t already done so.
I hope you enjoy this recipe and shock your family and friends with how awesome vegan dishes can be!