Shepherd's Pie
A gluten-free, dairy-free and plant based alternative to a comforting dish. A great option for the cooler weather. Thanks to Raquel @auckwardveggie for the recipe.
Ingredients:
1 Tbsp of olive oil
1 onion
4 cloves of garlic
¼ cup of red wine
1 tsp of thyme
1 tsp of sage
250g of mushrooms
1 carrot
1 capsicum
1 can of lentils
1 veg stock cube (dissolved in 2 cups of boiling water)
2 Tbsps of tomato sauce
1 Tbsps of corn flour
Mash
800g of kumera (sweet potato)
2 TBsps of vegan margarine
1 tsp of paprika
Method
- Boil kumera in a large pot for 20-25 minutes
- Preheat oven to 200 degree celsius
- Fry onion and garlic in olive oil until onion is browned, add red wine and let cook off then add sage and thyme
- Add mushrooms, capsicum and carrot let fry off for 5 minutes then add lentils, stock and tomato sauce.
- Once vegetables are almost cooked add corn flour to thicken up the sauce.
- Once kumera is cooked, drain, mash and combine with margarine.
- Place vegetable mix in a large baking dish and top with mash and top with paprika
- Cook in oven for around 30 minutes
A gluten-free, dairy-free and plant based alternative to a comforting dish.
