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 prepare a special dish, vegan shepherd's pie. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegan Shepherd's Pie is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Vegan Shepherd's Pie is something which I’ve loved my entire life.

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

The ingredients needed to make Vegan Shepherd's Pie:
  1. Make ready rinsed, 12h-soaked green&brown lentils*
  2. Make ready water
  3. Take salt & pepper
  4. Make ready large white onion ca.175g
  5. Get garlic cloves ca.20g
  6. Get carrots ca.200g
  7. Get Olive oil (or vegan butter)
  8. Get fresh thyme or 1½tsp dryied thyme
  9. Prepare diced potatoes (came from a packet of 3kg)
  10. Take salted water (e.g. 2tbsp of smoked salt)
  11. Get cashews
  12. Make ready water (e.g. reuse potato water)
  13. Prepare herb salt
  14. Prepare ground pepper
  15. Get 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’s going to wrap it up with this exceptional food vegan shepherd's pie recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!