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