Vegan shepherds pie

0 likes 0 comments Recipe by Librarychick4405

Ingredients for 6 people

1 chopped onion
2 chopped carrots
10 mushrooms, sliced
3 stalks celery, chopped
1 tablespoon minced garlic
1 tbsp tomato paste
3 tbsp soy sauce
1 tsp basil
1 tsp oregano
3 bay leaves
2 tbsp maple syrup
1 can 540ml green lentils
1/2 cup water
Oil
Salt pepper
1 baby pumpkin
2-3 large boiled potatoes
Salt pepper

Medium

Directions

1. Chop onion, carrot, mushrooms, celery and sauté in vegetable oil (maybe 15 minutes).

2. Add minced garlic, tomato paste, soy sauce, basil and oregano then bay leaves combine well.

3. Add drained can of lentils and stir in then maple syrup and 1/2 cup water.

4. Reduce.

5. Spoon into bottom of casserole dish (or individual ramekins) then top with pumpkin and potato mash. Cook until tops of potato is brown.

6. Garnish with chives.

main courses, lentils, vegan February 11, 2017 23:53

Author The Buddish Chef thebuddhistchef.com/recipe...