On cold winter nights, I think it’s a good time to share this recipe we tried recently, which I suggest you try making as your Sunday lunch or on a day you have more time. It is a vegan version of the “shepherd’s pie” with lentils and mashed potatoes, which is also against food waste, as you can make it with leftover lentils.
You’ll need
1 cup lentils
2 bay leaves
2 cloves garlic
2-3 tbsp. olive oil
1 small onion
1 small carrot
1 tbsp. tomato paste
turmeric
chili flakes
1 bunch of chopped parsley
4 potatoes
1 cup vegetable milk
salt
pepper
nutmeg
Method
If you don’t have leftover lentils, you’ll need to start from scratch by sautéing garlic, onion, a carrot cut in pieces, some tomato paste and adding a cup of lentils, which you will boil in water or vegetable broth, with 2 bay leaves, salt and pepper. You can definitely add other vegetables as well, such as mushrooms, peas and so on, for a richer result with more plant foods and nutrients, as well as spices you may like. I always add a little turmeric and depending on the appetite, I sprinkle some chili flakes for a more spicy taste. And some chopped parsley. Boil your lentils until they soak their water and soften and then pour them into an oven-safe baking dish.
Make some mashed potatoes, by boiling 4 potatoes (you can also add sweet potatoes) until soft and then melt them in a bowl, mixing with 1 cup of vegetable milk, 1-2 tbsp. olive oil, salt, pepper and a pinch of nutmeg.
Cover the lentils in the dish with your mashed potatoes, sprinkle with herbs and bake for 20-25 minutes in the oven.
Bon appétit!
If you suffer from autoimmune disease or chronic inflammation and want to follow a healthier, plant-based diet please visit www.feedyourimmunity.com for plant-based (vegan) protocols.
Vegan Shepherd’s Pie
