Lentil Shepherd’s Pie

Ingredients

• 1 onion
• 3 garlic cloves
• 2 cups of lentils
• 3 carrots
• 3 button mushrooms
• 1 cup of peas
• 1 cup of corn
• 5 cups of vegetable stock
• 2 tsp rosemary
• 2 tsp thyme
• 405 large potatoes (russet or yukon is best for mashing)
• ground paprika
• plant based milk
• butter (vegan butter if required)
• salt and pepper

Method

1. Boil a large pot of water on the stovetop, peel and dice potatoes, place potatoes into boiling put until just covered, cook for approx. 25 minutes or until softened.
2.  Finely dice the onion and garlic and add to a large frypan on medium heat, add olive oil and cook until lightly browned and aromatic.
3. Finely dice carrot and mushrooms and add to frypan along with peas and corn
4. Boil kettle and prepare stock, add stock, lentils, thyme and rosemary to frypan and place lid on, allow to simmer for approx. 30 minutes, regularly stirring
5. Once potatoes have finished cooking, take off heat, drain and add ½ cup of milk of choice, a tablespoon of butter and salt and pepper, mash altogether.
6.  Heat oven to 180 degrees.
7. Transfer lentil mixture to oven safe dish and top with the mashed potatoes, and sprinkle with paprika, place in oven to cook for approx. 25 minutes.
8. Serve and enjoy