Shepard’s Pie

Mashed Potato Topping

• 700g Yukon gold potatoes, peeled and diced
• 450g cauliflower florets
• 45g vegan butter
• 120ml coconut milk
• Salt and pepper to taste

Lentil Filling

• 30g tomato paste
• 300g uncooked brown lentils
• 950ml vegetable stock
• 2 tsp fresh thyme leaves
• 1 bag frozen peas
• 1 bay leaf
• Salt and pepper to taste
• Olive oil
• 1 medium brown onion, diced
• 2 cloves garlic, crushed

Method

1. Preheat the oven to 200°C (400°F).
2. In a large pot, bring salted water to boil. Add diced potatoes and cauliflower florets. Cook until tender, about 10-15 minutes. Drain well.
3. In the same pot, melt the vegan butter over low heat. Return drained potatoes and cauliflower to the pot. Add the coconut milk, salt, and pepper. Mash everything together until smooth and creamy. Set aside.
4. In a separate large skillet or pot, heat a drizzle of olive oil over medium heat. Add the diced onion and crushed garlic. Sauté until the onion becomes translucent and fragrant.
5. Add the tomato paste to the skillet and cook for 1-2 minutes, stirring constantly.
6. Add lentils, vegetable stock, thyme leaves, peas, and bay leaf skillet. Stir well to combine.
7. Bring mixture to boil, then reduce heat to low. Simmer uncovered for 25-30 minutes, or until the lentils are cooked and most of the liquid is absorbed. Stir occasionally and add more vegetable stock if needed.
8. Remove the bay leaf from the lentil filling and season with salt and pepper to taste.
9. Transfer the lentil filling to a baking dish and spread it out evenly.
10. Spoon the mashed potato and cauliflower mixture over the lentil filling, spreading evenly with a spatula or the back of a spoon.
11. Use a fork to create texture on the surface of the mashed potato topping. This will help create a crispy crust.
12. Place baking dish in preheated oven and bake for 25-30 minutes, or until top is golden and slightly crispy.
13. Remove from oven and cool for a few minutes before serving.