Shepherds Pie ?

shepherds pie display image  10b62afe
shepherds pie display image 10b62afe

Shepherds pie ?

Recipe:

Topping:
1 large potato peeled and cut into chunks
One large head cauliflower cut into chunks
1 Tbs vegan butter
2 Tbs chives
2 cloves garlic
1/4 cup plain unsweetened non dairy milk
1 Tbs nutritional yeast
Salt and pepper to taste
1/4 cup vegan cheddar grated (optional)

Base:
1/2 cup lentils
1 Tbs olive oil
1 onion chopped
6 oz mushrooms roughly chopped
4 carrots chopped
14 oz can tomatoes
3 cloves garlic
1/2 cup frozen peas
2 Tbs soy sauce
1 Tbs balsamic vinegar
2 tsp thyme
1/4 tsp salt or to taste
Black pepper to taste

Preheat oven to 350 degrees Fahrenheit.

Place potato and cauliflower in a large pot of boiling water, cook for 8-10 minutes of until soft. Place in blender with remaining topping ingredients, except for cheddar. Add the milk slowly and adjust to desired consistency.

Place lentils and 2 cups water in a small pot and bring to a boil. Lower heat to a simmer for 10-15 minutes or until tender.

Heat a large pan with oil over medium heat. Sauté onion and carrot for 4 minutes. Add garlic and mushrooms, sauté 4 more minutes. Add remaining ingredients, including drained lentils, and simmer for 5 minutes.

In a large greased casserole dish, layer the base under topping. Top with cheddar if using. Bake for 30 minutes and enjoy!

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