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Vegan Lentil Shepherds Pie by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Refined Sugarfree, SCD, Vegetarian & Vegan

Vegan Lentil Shepherds Pie

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Dish
Cuisine British, Dairy-Free, Gluten-Free, Grain-Free, Pescatarian, Refined Sugar-Free, SCD, Vegan, Vegetarian
Servings 4 people

Ingredients
  

  • 2 onions
  • 3 cloves garlic
  • 1 large carrot
  • 2 bay leaves
  • 300g puy lentils (pre-soaked if on the SCD diet)
  • 500 ml vegetable stock
  • 1 tbsp olive oil
  • 300 ml passata
  • 1 head cauliflower
  • salt & pepper

Instructions
 

Optional

  • Soak the dried lentils in water overnight or just used pre-soaked packaged lentils.

Lentil Mix

  • Peel and finely dice the carrots, onions and garlic.
  • Warm the olive oil in a saucepan and fry the onions, carrot and garlic on a medium heat until softened.
  • Add the lentils, vegetable stock, passata and bay leaves. Simmer for around 20 minutes until the liquid has been cooked off and the mixture thickens.
  • Season well with salt and pepper to taste.

Cauliflower Mash

  • Chop up the head of cauliflower into small florets and steam for 8-10 minutes until they are very soft.
  • Blend the steamed cauliflower along with plenty of salt and pepper in a food processor until the mash is completely smooth.

Make the Vegan Lentil Shepherds Pie

  • Preheat the oven to 180C (350F).
  • Layer the lentil mixture into the bottom of an oven-proof dish. Either individual ones or a large dish for Family Style Dining
  • Top with the Cauliflower Mash and smooth down. (You want about 2/3 Lentils to 1/3 Cauliflower Mash).
  • Cook the Vegan Lentil Shepherds Pie in the oven for around 10-15 mins for the individual ones or 20-25 for the large family style one.
  • Then grill for a further 5 minutes to brown the top.

Notes

This serves 2 very hungry people or 4 with plenty of veggies!