This has got to be the most tasty version that I've ever made yet!
Peel 3 large potatoes and place in a pot with water. Bring to the boil & simmer til very tender. Mash with plant milk of choice.
To prepare the lentil base-Combine in a frying pan:
1 drained tin lentils
1/2 chopped red capsicum
1 small brown onion
4 cubes frozen spinach
6 chopped button mushrooms
Saute until the spinach has completely defrosted & the other vegetables are warmed through.
In a small measuring jug combine 1 Tablespoon cornflour with a quarter cup of cold water. Stir until cornflour is dissolved.
Pour over the lentil mixture and stir well. Stir in 2 Tablespoons BBQ sauce. Add 1 teaspoon dried oregano and 1 teaspoon sage.
Mix in well amongst the vegetables. The mixture will thicken as it warms.
Top with the potatoes and bake at 200C for 30 minutes until lightly golden brown on top.
Serve and enjoy!
I haven't eaten Shepherds Pie in a long, long while. I think I was traumatised by my experience of it as a kid when my mum used to make it with meat. The only way I could get it down was to keep disappearing to the kitchen and drinking lots of water! Maybe it's time to try again, this time with a yummy vegan recipe ;)
ReplyDeleteI must say I never really enjoyed it as a meat version either! I LOVE this version - def give it a try, I think you'll be pleasantly surprised :-)
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