Lentil shepherd’s pie

An old family favourite, veganised.

Ingredients

For the topping

• 500 g potatoes, peeled and diced
• 500 g swede, peeled and diced
• 50 g low fat vegan spread
• Black pepper, to taste

For the filling

• 200 g cooked green lentils
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 2 tsp garlic puree
• 1 tsp dried thyme
• 1 tsp onion granules
• 1 tbsp low salt vegan bouillon
• 1 tin chopped tomatoes
• 1 tbsp tomato puree
• 2 tins mixed bean salad, drained
• Black pepper, to taste

Method

1. Put the potatoes and swede into a pan of cold water, bring to a simmer and cook until tender. When cooked, drain and allow to air-dry for 5 mins.
2. Mash the potatoes and swede together roughly, mix in the vegan spread and season to taste.
3. Put the lentils, onion, carrot and parsnip into a pan and cover with water. Bring to a simmer and cook until the lentils are becoming tender. Drain off any excess water, leaving a small amount in the pan. Add the rest of the ingredients to the lentils, put back over the heat and bring to a simmer. 
4. Adjust the seasoning and put into a suitable ovenproof pot. Top with the potato and swede mix and put into a preheated oven on a medium heat and cook for 25 mins until the topping goes crispy.

TIP: If your supermarket doesn’t stock bouillon, check out online retailers or your local health food shop