Vegan Shepherd’s Pie
Description
This vegan shepherd’s pie is a crowd pleaser. Warm and comforting it’s perfect when it’s cold outside.Ingredients
| 1 chopped onion |
| 2 chopped carrots |
| 10 mushrooms, sliced |
| 3 stalks celery, chopped |
| 1 tablespoon minced garlic |
| 1 tbsp tomato paste |
| 3 tablespoons soy sauce |
| 1 tsp basil |
| 1 tsp oregano |
| 3 bay leaves |
| 2 tablespoons maple syrup |
| 1 can of 540 ml of green lentils |
| 1/2 cup water |
| oil |
Directions
- 1
- Preheat an oven at 350˚F (175˚C).
- 2
- Place a large saucepan on the heat and pour 2 tablespoons of vegetable oil, add the vegetables and cook until soft, about 10 to 15 minutes.
- 3
- Add the remaining ingredients and cook for another 5 to 10 minutes.
- 4
- Place in ovenproof ramequins, top with mashed potatoes or mashed butternut squash.
- 5
- Bake for 20 minutes.
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