Vegan Shepherd's Pie - The Buddhist Chef

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Vegan Shepherd’s Pie

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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.