Shephardless Vegan Pie
A warm and comforting treat that is loaded of nutritious veggies.
4 people
55 minutes
15 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!
