Mushroom and Lentil Shepherds Pie

This dish is great with brussell sprouts and carrots on cold winter nights, and can easily be frozen.

Ingredients

Directions

Lentils
• In a saucepan cover lentils well with hot water, add vegetable stock cube, and simmer for 20 - 30 minutes until soft. Set aside.
Potato topping
• Peel and dice potatoes and cook as usual (steam/microwave) until soft. Mash and set aside. Tip: add a little soy milk when mashing the potatoes.
Pie contents
• In a heavy based large pan or saucepan heat olive oil and add chopped garlic and onion, cook for several minutes before adding diced capsicum.
• Add Garam Masala and cook for a further 5 minutes before adding diced mushroom.
• Stir and continue to cook ingredients for approx 10 minutes, or until mushrooms are soft.
• Add tomato puree and simmer for a further 5 minutes.
• Add small amounts of water if needed.
• Add lentils to onions and mushrooms, and mix.
• Add ground pepper and/or sea salt to taste.
Assemble
• Assemble in a large oven proof dish place the onion/mushroom/lentil mix first, then top with the mashed potatoes.
• Use a fork to evenly distribute the potato, then sprinkle nutritional yeast flakes to finish.
Bake
• Place in a pre-heated medium to hot oven (approx 220C) for 30 - 40 minutes.

Variation

Use sweet potato instead of (or in with combination with) the potato topping, or slice fresh tomato on top of the potato instead of the yeast flakes. Add TVP-type products, or add a can of chick peas or sweet corn to the pie mix.

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