AuthorJuanitaCategoryDifficultyIntermediate

No shepherds were harmed in the making of this pie. This recipe is such comfort food, warming every inch of your tummy, it’s a family favourite. My husband prefers when I use the addition of a plant-based mince in this recipe. Myself and the kids personally prefer more wholefood ingredients but either is super tasty. So if you have a family member who loves their meat this is a great recipe to start them on, try adding a plant- based mince into this recipe and you will be keeping everyone happy. My personal favourite plant-based mince is “Naturli” 100% plant-based mince.

Yields6 Servings
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

Ingredients

 750 g potatoes, peeled and cubed
 25 g vegan margarine (25 - 50)50
 50 ml soya milk
 1 med onion, finely chopped
 2 cloves of garlic
 1 stick celery, finely chopped
 1 medium carrot, diced
 1 cup dried red lentils
 1 400g tin brown/green lentils, drained
 1 400g tin tomatoes, chopped
 150 ml vegetable stock,(2 vegetable stock cubes)
 2 tbsp Liquid smoke (if you don’t have liquid smoke you can use smoked paprika)
 2 tbsp Tbsp gravy powder, dairy-free (2-3)
 Coconut oil for frying

Directions

1

Steam potatoes until soft. Place in separate bowl and add margarine. Mash thoroughly, adding soya milk and salt and pepper to taste until potato is smooth and creamy. Place aside.

2

Heat coconut oil in frying pan and add onions, garlic and celery. Fry until tender. Add carrot, lentils, chopped tomatoes, liquid smoke and vegetable stock. Simmer for 20 mins or until lentils are cooked and liquid is absorbed. Add in gravy powder and chopped flat leaf parsley.

3

Add salt and pepper to taste

4

Place in casserole dish and spread creamed potato on top. Heat in oven at 180C, 350F or gas mark 4 for 15-20 mins until potato is browned on top.

5

I like to serve this with steamed greens or a salad. This dish also tastes amazing as left overs too

shepherd-less pie

Ingredients

 750 g potatoes, peeled and cubed
 25 g vegan margarine (25 - 50)50
 50 ml soya milk
 1 med onion, finely chopped
 2 cloves of garlic
 1 stick celery, finely chopped
 1 medium carrot, diced
 1 cup dried red lentils
 1 400g tin brown/green lentils, drained
 1 400g tin tomatoes, chopped
 150 ml vegetable stock,(2 vegetable stock cubes)
 2 tbsp Liquid smoke (if you don’t have liquid smoke you can use smoked paprika)
 2 tbsp Tbsp gravy powder, dairy-free (2-3)
 Coconut oil for frying

Directions

1

Steam potatoes until soft. Place in separate bowl and add margarine. Mash thoroughly, adding soya milk and salt and pepper to taste until potato is smooth and creamy. Place aside.

2

Heat coconut oil in frying pan and add onions, garlic and celery. Fry until tender. Add carrot, lentils, chopped tomatoes, liquid smoke and vegetable stock. Simmer for 20 mins or until lentils are cooked and liquid is absorbed. Add in gravy powder and chopped flat leaf parsley.

3

Add salt and pepper to taste

4

Place in casserole dish and spread creamed potato on top. Heat in oven at 180C, 350F or gas mark 4 for 15-20 mins until potato is browned on top.

5

I like to serve this with steamed greens or a salad. This dish also tastes amazing as left overs too

Shepherd-Less Pie