Shephardless Vegan Pie

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RECIPE OVERVIEW

A warm and comforting treat that is loaded of nutritious veggies.

Preparation time: 15 minutes

•

Cooking time: 55 minutes

Ingredients

1 tin Butter Beans
1 stick Celery
finely chopped
1 tin Coconut Milk
or diary free milk of choice such as soy or almond
400 g Cooked Lentils
1 tsp Dijon Mustard
250 g Frozen Peas
2 cloves Garlic
minced
1 tsp Ground Cumin
1 tbsp Maple Syrup
1 handfull Mushrooms
diced
1 pinch Pepper
1 pinch Salt
1 - SuperValu Carrot
finely chopped
5 sprigs SuperValu Fresh Thyme
7 - SuperValu Potatoes
1 tin Tomatoes
1 - Vegan Cheese
Grate on top as desired
2 tbsp Vegan Spread
1 - Vegetable Stock Cube

Method

1. Peel and chop your potatoes. Place them into a pot and cover with water. Bring to the boil and reduce to a simmer for 20 minutes.

2. Drain your potatoes. Add a generous pour of tinned coconut milk or dairy free milk of choice. Add a tsp of dijon mustard, and a large tablespoon of dairy free spread. Mash until smooth
and creamy. Season with salt and pepper.

3. In a heated and oiled pan saute all your vegetables, herbs and spices.

4. Add your tinned tomatoes, cooked lentils and beans of choice. I often add a little veg stock to moisten the mix further as it will dry out a little in the oven. Spoon into a ovenproof dish.

5. Spread the mash evenly over the lentil mix. Score across the top and pop into the oven at 180c for 30-35 min.
Serve up and enjoy!

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