Vegan Shepards Pie with Parsnip Mash

Wed, 7 February 2018

Ingredients

• 3 cloves of garlic, minced.
• 2 medium onions, chopped.
• 3 large carrots, chopped.
• 2 cups of frozen petit pois or peas
• 1 cups of button mushrooms.
• 1 Handful of chopped walnuts - optional but they add great texture.
• 1 tin of chopped tomatoes
• 1 vegetable stock cube and a 250 ml glass of hot water to dissolve it in.
• 2 cups of dry black or green lentils, or if using tinned, 2 cans of tinned green or black lentils.
• 1 tablespoon of miso paste - health food stores will have this in the fridge section.

Mash
• 1 kg of parsnip or potatoes, diced.
• 1 clove of garlic minced.
• 1 Cup of plant based milk. Ensure it is unsweetened.
• 1 tablespoon of nutritional yeast - optional , but it adds depth of flavour. (Health food stores will stock this)
• 1 tablespoon of olive oil

Method

• Dice the potatoes and leave to steam or boil until soft, approx. 20 mins.

• Wash and drain the lentils whether tinned or dried, set aside.

• While that’s happening sauté the onions, garlic, mushrooms and carrots till they are beginning to soften.

• Add in the lentils, stock and the tinned tomatoes and simmer for twenty minutes.

• When the parsnip is soft make your mash by adding 1 cup of plant based milk, make sure it is unsweetened, the garlic and the olive oil to the pan and hand mash or use a hand blender.

• Add the frozen peas and stir in one dessertspoonful of miso paste to the filling and season with salt and pepper.

• Taste it at this stage if possible to ensure you are happy with the flavour.

• Pour the filling into a casserole dish, top with the mash and add a drizzle of olive oil.

• Bake for 30 mins at 150 °C.

• It will be piping hot so allow it to sit for at least 10 minutes before serving.

Watch how it's made below: