Vegan Shepard's Pie

Vegan Shepard’s Pie

Mash Topping:

1 ½ lbs white potatoes, peeled and cut into chunks

½ lb sweet potatoes, peeled and cut into chunks

½ lb parsnips, peeled and cut into chunks

¼ - ½ cup cutter

Salt to taste

¼ tsp nutmeg

Directions:

Boil, potatoes, sweet potatoes, and parsnips until tender (25-30 min). Drain well. Add butter. Mash until smooth. Set aside.

Base Filling:

2 Tbsp olive oil

1 onion, finely chopped

3-4 cloves garlic, minced

2 Tbsp chipotle puree

S & P

1 Tbsp brown sugar

1 cup beluga lentils, cooked

250 g. cremini mushrooms, chopped into quarters

Directions:

Heat oil in pan, add onion and garlic, cook on low till tender. Add mushrooms and saute for a few minutes till lightly browned. Add puree, brown sugar, and salt and pepper. Stir well then add cooked lentils. Pour into buttered 9 x 9 pan. Sprinkle with cooked centre filling (veggies). Top with Mash. Bake in preheated 350 degree oven for 45-50 min.

Centre Filling:

250 g. carrots, peeled and diced, cooked

1 cup frozen peas, thawed

1 cup frozen corn, thawed

2 Tbsp butter