Vegan Shepherdess Pie
A fabulous and warming winter dish that is full of lentil goodness. Comfort food at it's best.
For the Lentil Bolognese:
large onion very finely chopped
large carrot very finely chopped
cooked puy or green lentils Tinned or pre-packed is fine.
Marmite or Vegemite Or other yeast extract
For the Mash Topping:
rapeseed or olive oil
Salt & Pepper to taste
Make the lentil bolognese : (or thaw from frozen if you have been organised & made it ahead!)
In a large pan sautee the onions, garlic (if using) & carrot in the olive oil until soft.
Add the tomato paste and stir until combined.
Add the lentils, herbs, wine, tin of tomatoes, Marmite or Vegemite plus any other optional extras and simmer for around 20 mins.
For the mash:
Peel and halve the potatoes and put into a pot & cover in cold water. Bring to the boil and simmer until tender.
Drain and mash the potatoes together with the oil, plant milk, nutritional yeast & mustard.
Add salt & pepper to taste.
Layer the bolognese in an oven proof dish.
Gently lay the mash over, covering the bolognese.
Sprinkle over some breadcrumbs and extra nutritional yeast if wanted..
Bake in a moderate oven (Gas Mark 6/210C ) for around 20mins until the top is crispy.
Serve with some greens!