Vegan Shepherd's Pie
Vegan Shepherd's Pie

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegan shepherd's pie. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegan Shepherd's Pie is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Vegan Shepherd's Pie is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have vegan shepherd's pie using 16 ingredients and 23 steps. Here is how you cook that.

The ingredients needed to make Vegan Shepherd's Pie:
  1. Prepare 500 g rinsed, 12h-soaked green&brown lentils*
  2. Make ready 1500 g water
  3. Get to taste salt & pepper
  4. Prepare 1 large white onion ca.175g
  5. Prepare 4-6 garlic cloves ca.20g
  6. Get 3-4 carrots ca.200g
  7. Get Olive oil (or vegan butter)
  8. Get 4 sprigs fresh thyme or 1½tsp dryied thyme
  9. Make ready 2420 g diced potatoes (came from a packet of 3kg)
  10. Prepare salted water (e.g. 2tbsp of smoked salt)
  11. Get 260 g cashews
  12. Make ready 340 g water (e.g. reuse potato water)
  13. Prepare herb salt
  14. Get ground pepper
  15. Take ground nutmeg
  16. Make ready or the equivalent in jarred precooked lentils
Steps to make Vegan Shepherd's Pie:
  1. Rub 27x36cm casserole with raw garlic clove, grease with vegan butter or olive oil (a spray is easiest)
  2. Boil lentils in 1.5 l of water for 40min (or use 2x 660g glas jars of lentils)
  3. Or cook lentils w/out soaking in thermomix
  4. If termomix available: add 500g lentils, tbsp veggie broth powder and 1.5l water; program 100°C for 40min reverse speed 1. Done :)
  5. Lentils into casserole
  6. Add salt & pepper to please your taste
  7. Mince garlic (in tmx at speed 7), onion, carrots (tmx 5) and sautee with thyme in olive oil (tmx varoma speed 1 for 3min)
  8. Add garlic etc to lentils in casserole and combine everything
  9. Let heat up and simmer at low temperature
  10. Grind pepper over lentils if desired
  11. Peal off knobbly parts of potato. I often leave a large amount of skin on because I like it. Choose what you prefer.
  12. Dice potatoes and start boiling salted water in pot
  13. When water is boiling add the potatoes, cover with lid and set timer for 15 minutes
  14. During cooking time you will need to lessen heat so potatoes don't boil over
  15. Preheat 220℃ oven
  16. Potatoes need to be very soft for mashing, and if done, pour out water (keep it for making cashew cream)
  17. Potatoes back into pot, lid on and now blend cashews with water at highest speed for 90 seconds
  18. Start mashing up potatoes, add cashew cream (depending on type of potato you might not need all of the cream) and a dab of butter. Add salt, nutmeg and pepper to your taste.
  19. If using separate frying pan, transfer thickened lentils to casserole. Lentils are the base layer
  20. Top with mashed potatoes
  21. Into oven for 10-15 minutes until mash is a bit browned at peaks
  22. If lentils are a bit liquidy you can use hot-air oven, then please turn down to 200℃
  23. As I have left the peal on half of the potatoes, you can see specks of it in the baked potato crust of this just out-of-the-oven delicious shepherd's pie

So that is going to wrap it up for this exceptional food vegan shepherd's pie recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!