Vegan 'Sheppard' Pie

Prep. Time: 15 min
Cook Time: 25min
Serves: 4

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INGREDIENTS

• 5 large Potatoes

• up to 1/2 cup Organic Soy Milk

• 15g (1 Tbsp) Olive Oil

• 75g (½ medium) Brown Onion

• 3 Garlic Cloves

• 90g (2 sticks) Celery

• 100g (1 medium) Carrot

• 1 Portobello Mushroom

• 70g (½ cup) Frozen Peas

• Handful of Spinach Leaves

• 1 x 400g tinned Lentils

• 45g (3 Tbsp) Tamari Sauce

• 430g (1 + 3/4 cups) Filtered Water

• 40g (2 Tbsp) Tomato Paste

• 20g (2 Tbsp) Arrowroot Flour

• 20g (1 Tbsp) Vegetable Stock Paste

• 1 tsp dried Rosemary

• 1 tsp dried Thyme

• sprig of fresh Rosemary (for garnish)

DIRECTIONS

Traditional Only
Peel the potatoes and cut into 2cm cubes. Fill a large pot with 2L water and bring to the boil. Place the cubed potatoes in. Reduce the heat and cook until tender. Drain off excess liquid, then add the milk and mash together. Set aside.

Peel the onion, garlic and carrot. Finely dice the onion, garlic, carrot, celery and mushroom. Add to a large frypan along with the olive oil. Sauté for 3 min on a medium-low heat.

Add the tamari sauce, water, tomato paste, vegetable stock paste, arrowroot flour, rosemary and thyme. Stir together. Rinse and drain the lentils. Add the frozen peas, spinach leaves and lentils. Stir for 5 min or until the sauce becomes thicker.

Pour the filling into a large casserole baking dish. Top with the mash potato. Sprinkle the mash with salt, pepper and fresh rosemary leaves.

Bake in the oven at 200C for 25 MIN.

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Serve on plates and enjoy.