Shepherd's Pie
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Mashed Potatoes (top layer):
  • 5 russet potatoes (white all purpose eg King Edward)
  • ½ Cup plain unsweetened almond milk (hemp milk for nut alternative)
  • ¼ Cup extra virgin olive oil
  • 2 tsp Himalayan salt (or good sea salt)
  • ½ Cup coconut oil or grapeseed oil
  • 3 Tbsp vegan cashew cream cheese
  • Bottom Portion:
  • 1 yellow onion chopped
  • 2 carrots chopped
  • 3 celery stalks chopped
  • ½ Cup peas
  • 1 tomato diced
  • 1 tsp Italian seasoning (thyme, basil, rosemary, oregano, basil, marjoram)
  • 2 cloves garlic chopped finely
  • 1 Cup Portobello mushrooms
  • 1 Cup lentils (pre-cooked)/ ½ Cup uncooked
Instructions
  1. Heat oven to 200ºC
  2. Rinse ½ cup dry lentils and cooked as instructed on the packet.
  3. Peel, cut and boil potatoes.
  4. Mash potatoes and mix in all other top layer ingredients
  5. Sauté all bottom portion ingredients together (except lentils) until thoroughly cooked.
  6. Add cooked lentils towards the end.
  7. For Shepherd’s Pie:
  8. Put bottom portion in an oven safe dish.
  9. Put mashed potato layer on top.
  10. Bake for 20 minutes
Notes
If the cocnut oil isn't already melted then add about 3 tbsp of solid form to the mashed potatoes and leave a few minutes to melt before adding the rest of the ingredients.
Try sweet potatoes in place of white potatoes.
Spice up the mashed potato by adding paprika or cayenne pepper
Recipe by Annette's Recipes at http://www.annettesrecipes.com/shepherds-pie/