VEGAN SHEPARDS PIE
“Ek deel met julle die herderspastei resep wat ek onlangs probeer het – goedkoop om te maak en my kinders het dit geëet!!”
- 6 potatoes, mashed according to your own method
- ¼ cup olive oil, divided
- 240 g portabella mushrooms (± 2 large mushroom caps)
- 1 medium yellow onion
- 2 large carrots
- 1 teaspoon kosher salt, divided
- 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1 teaspoon whole fennel seeds
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon dried sage
- 2 cups vegetable broth
- 1 cup frozen peas
- 1 x 450 g can lentils, drained (or 1 ½ cups cooked lentils; see note*)
- 1 tablespoon soy sauce (or liquid aminos)
- 1 teaspoon finely chopped fresh rosemary, for the garnish
Preheat the oven to 190°C.
Start the mashed potatoes:
Make your mashed potatoes recipe (you can also make it in advance; just reheat before spreading onto the filling to bake).
Prepare the vegetables:
Meanwhile, dice mushrooms into bite-sized chunks. Peel and slice the carrots into thin half-circles. Cut the onion into thin slivers length-wise (also called french cut).
Make the filling:
In a large pot, heat two tablespoons olive oil on medium high heat. Cook the mushrooms for five minutes until golden and tender. Reduce the heat to medium and add two tablespoons olive oil and the sliced onion and carrots. Sprinkle with ½ teaspoon kosher salt and cook 5 – 7 minutes until the onions are tender and just browning.
Reduce the heat to medium low. Stir in the flour (or cornstarch), fennel seeds, smoked paprika, garlic powder, and dried sage and cook for one minute. Add the vegetable broth, peas, lentils (drained if canned), soy sauce and remaining ½ teaspoon kosher salt.
Cook for about five minutes until the broth is very thick and the vegetables are heated through.
Bake:
Spoon the filling into a 2 liter baking dish. Spread the mashed potatoes in a layer on top.
Bake 18 – 20 minutes until the potatoes are lightly browned.
If desired, broil for 1 – 2 minutes to brown the top.
Garnish with chopped rosemary and serve warm.
Recipe posted by and photo: Lyrene De Jager
