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Vegetarian Shepherds Pie

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Ingredients
  

Lentil Filling

  • 3 large yellow onions diced
  • 8 cloves garlic minced
  • Fresh thyme & rosemary or dried
  • 3 tbsp tomato paste
  • 1/2 cup red wine optional
  • 4 - 5 cups vegetable stock basically a litre
  • 1 1/2 cups dried lentils brown preferrably
  • 2 bay leaves
  • 1 1/2 teaspoons sweet paprika
  • 1/4 cup smooth tahini
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce or tamari for gluten free
  • Salt & pepper to taste

Mash topping

  • 1/2 head of cauliflower
  • 3 or 4 white potatoes ones that are good for mash
  • butter Any amount you like I love butter so I put in a big chunk. Just take note to drain the cauliflower & potatoes well before adding the butter, so to avoid the mash being too runny.

Instructions
 

  • Bascially you saute the onions & garlic in some oil, add in the tomato paste, thyme & rosemary and stirr for a bit. Deglaze the pan with some of the stock.
  • Add in the dried lentils, bay leaf, & sweet praprika. Pour in the remaining stock and simmer down until the lentils are soft.
  • Once this is done add in the tahini, balsamic vinegar & soy sauce.
  • Stir these in until well incorporated.
  • Turn off the mix to cool while making the mash topping.

Mash

  • Boil the cauliflower & potatoes together until soft. Drain REALLY WELL once cooked. Then mash together in the pot with butter, some more thyme & salt & pepper to taste.
  • Pop the lentil mix into a medium baking dish, add the topping, sprinkle with pamesan cheese (optional) and bake until golden brown. You can serve with a simple green salad or as is with some microgreens on top. This is a must have meal.

Notes

Original recipe from rainbow plant life https://rainbowplantlife.com/healthy-vegan-lentil-shepherds-pie/