Lentil Shepherd’s Pie

The ultimate comfort food, with a plant-based makeover!

Ingredients:

2 cloves garlic, minced
1 medium onion, diced
1 cup lentils ( I used black beluga; any whole lentil variety will do)
2 cups water
1 stalk celery, finely diced
2 large carrots, diced
2 medium zucchinis, diced
1/3 cup sun-dried tomatoes (preferably not oil-packed), cut into small pieces with kitchen scissors
200 g Swiss brown mushrooms, chopped
1 cup frozen or fresh peas
Black pepper
1 tbsp VegiZest or other no added salt seasoning
2 tsp dried oregano
6 tbsp tomato paste (no added salt)
3 large potatoes, well scrubbed and diced
1/2 cup plant milk
1 tbsp tahini

Method:

Bring garlic, onion and lentils to the boil in 2 cups water, and simmer, covered, for 10 minutes. Add celery and carrot and simmer for another 10 minutes. Add zucchinis, sun-dried tomatoes, mushrooms, peas and seasonings, and simmer for 15 minutes, or until lentils and vegetables are tender (larger lentils may need more cooking time).

Meanwhile, steam potatoes until tender, then mash with plant milk and tahini.

Pour lentil and vegetable mixture into a large round casserole dish. Scoop mashed potato on top, using a fork to fluff it up.

Bake at 180°C for 15-20 minutes or until potato crust is just starting to brown.

Serve with steamed green vegetables such as broccoli and kale.

It’s not easy to keep this away from my daughter!

Lots of yummy goodness under the crust: