medium
Vegan shepherd’s pie · Lentils
Vegan shepherd’s pie, version Lentils. A savoury filling under a potato crust.
Filling
Ingredients
- 240 g canned brown lentils, rinsed
- 1 Stück onion
- 1 Zehe garlic
- 1 Stück carrot, diced
- 100 ml vegetable stock
- 1 TL thyme
- 1 Prise salt
- 1 EL olive oil
Method
- Fry the onion, garlic and carrot in the oil.
- Rinse the lentils and fry them briefly with the onion.
- Add stock, thyme and salt and reduce for 8 minutes.
- Spread the filling in a baking dish.
Potato top
Ingredients
- 800 g floury potatoes
- 80 ml unsweetened plant milk
- 1 Prise salt
- 1 Prise nutmeg
Method
- Peel, dice and boil the potatoes in salted water until soft.
- Drain and mash with plant milk, salt and nutmeg.
- Spread the mash over the filling and bake at 190 °C for 20 minutes.