Lentil Shepherd’s Pie
- 55 min
- ≈ €1.91
- 2 servings
- Easy
cooked brown lentils, carrots, and frozen peas: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
- soy
Equipment
- oven
- stove
Prepare
Peel potatoes and cut into 1 cm cubes
Peel potatoes and cut into 1 cm cubes; Wash carrot, trim the ends, and cut into 5 mm dice Peel onion, halve and finely dice.
Cook
Bring potatoes to the boil in tap water and cook
Bring potatoes to the boil in tap water and cook for 15–18 minutes, until a knife slides in easily. Reserve some cooking water, then drain.
Heat rapeseed oil and sauté carrot and onion
Heat rapeseed oil and sauté carrot and onion for 6–8 minutes, stirring without letting them darken.
Add cooked brown lentils
Add cooked brown lentils, frozen peas, and vegan vegetable stock powder and a little reserved cooking water.
Stir for 5–6 minutes
Stir for 5–6 minutes, until hot and moist but not watery.
Mash potatoes and soy milk thoroughly with a fork
Mash potatoes and soy milk thoroughly with a fork.
Finish
Spoon the lentil filling into a baking dish
Spoon the lentil filling into a baking dish, spread over the potato mash and bake at 200°C for 20–25 minutes, until bubbling at the edges and golden on top.
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