Vegan Shepherd’s Pie
Holidays dates are different in many parts of the world, hence I want to share one of my favorite comforting and satisfying dishes! It is packed with nutrients, fiber and high in protein, so you can just dig in without guilt!
- 3 medium potatoes
- 3 medium sweet potatoes
- 1 garlic clove
- 2 tablespoons extra virgin olive oil
- Salt, pepper
- 2 cups brown lentils
- 1 medium onion
- 2 garlic cloves
- 1 teaspoon turmeric
- 1 teaspoon red paprika
- 1 teaspoon grated fresh ginger or powder
- 3 cups of water or veggie stock
- Salt, pepper, favorite spices
- 2 cups finely chopped mushrooms
- 1 garlic clove
- 1 red pepper ( optional)
- 3 zucchinis ( optional)
- 1/2 cup sliced almonds
Cut peeled potatoes and sweet potatoes in half or quarters and boil them for about 25min ( you can try with the knife if they are soft).
Drain and use masher or hand held blender until smooth, add 2 tbs oil, mashed garlic, salt and pepper. Set aside.
Sauté onions, garlic, ginger with turmeric and paprika in 2 tablespoons olive oil. Add rinsed lentils and cover with water or veggie stock. Simmer for ca. 35 min, watching if more water necessary, it should not dry out. Add salt and pepper at the end, taste it. (lentils must be soft).
In the meantime sauté mushrooms with 1 garlic clove in 1 tbs oil. If you’re using red pepper, add it and stir for ca. 8 minutes. Add salt, pepper.
Mix it well with the lentils. Taste and adjust seasoning.
if you’re using zucchinis, slice them and spread the slices on the bottom of your oven-safe dish. Cover it with lentils mixture. Top it with mashed potatoes and smooth it down with spatula. Sprinkle almonds on top and bake at 200•C for 15 minutes.
Let it cool a bit before serving- it will thicken. If you try it, let me know, I’d love to hear from you!
Happy holidays wherever you are!