A delicious winter warming hearty lunch or supper simply served with salad or dressing
Vegan Shepherd's Pie
2.225kg potatoes, chopped
300g celeriac and pumpkin (or carrot of you eat it), diced small
300g green/brown lentils soaked overnight
1 tab brown rice miso
1 tab nutritional yeast flakes- or more if you like
300g fresh tomatoes, blended to a liquid
200ml soya milk
cold-pressed sunflower oil for frying
Plus seasalt, black pepper, dried herbs, paprika and hing to season.
Precook the potatoes in the minimum of water
Soak the green/brown lentils overnight
Rinse and cook until soft, with a bay leaf added. Put aside
Season the mixture with miso, and possibly mixed herbs of your choice
Stir-fry the diced vegetables until soft, add to the cooked lentils and blended tomato mix and put into a large, fairly deep oven dish
When the potatoes are well-cooked, drain if necessary and mash with the soya milk, a pinch of salt and the nutritional yeast.
Spread the mash on top of the bottom layer and make into rough ridges (these will go crisp and brown when baked)
Bake at 200C for 20-25 minutes or until heated thoroughly and browning on top.