Hug in a bowl. That's what we all need at this time of year. And this dish is allll that!
This is most hearty, warming, comforting dish and it ALWAYS goes down a treat here! Shepards pie without the mince, how, why? Trust me, this works and it's yum.
I'm totally led by my emotions and feel my way through cooking. Not great for weighing or adhering to recipes. I'm a total swapper in and out. So, don't be afraid to swap in or out depending on your taste, I regularly change my recipes up, sure that's what keeps it interesting.
As this is a dairy free recipe, the crust is achieved a little differently. Man it's delicious and my meat/ cheese eating friends say so too.
2 400g tin of lentils of choice (I use green or beluga or a combo)
1 large onion
2/3 garlic cloves
2 tsp Tumeric (because I add it to everything. Almost.)
5 large carrots
2/3 celery stalks
500g frozen peas
1-2 400g tins tomatoes (If you aren’t crazy on tomato based sauces then use one tin and increase amount of stock.)
I TBSP Tomato puree
1-2 TBSP worchester sauce (totally optional)
1-2 cups of veg stock (I generally do enough to cover the carrot)
Nutritional Yeast flakes (I use Engevita yeast flakes)
Olive oil or butter
Sea salt and ground black pepper to taste
green beans (optional)
Saute onion, garlic and spices in a little oil. If your oil free just use a little water.
Add carrot, tomato puree and stock and simmer for 5 minutes until carrots are softening.
Add celery, peas, green beans and cook for a further 5 minutes.
At this point I add the lentils, tins of tomatoes and leave it simmer. Stir regularly and ensure it doesn't stick. Add more stock if needed. The sauce should be fairly thick, you don’t want it too watery for when it’s going in the oven.
Meanwhile, boil your potatoes and mash them how you like.
When you are 40 minutes before dinnertime, heat your oven to 200 celsius.
Pour your sauce into a deep casserole dish.
Pile on the mash potato. I use a fork to compact the potato and make it look pretty.
For the topping I smoother the potato with yeast flakes and drizzle some olive oil or butter on top.
Finish with a bit of sea salt and ground black pepper.
Bake for 30 minutes at 200celsius until the topping is nice and crispy.