Vegan Shepherds Pie (Tomato Based)
A delcious Vegan Shepherds Pie. Different to your usual Shepherds Pie, made with a tomato base.
Servings 3 Hungry People
Calories 420kcal
Ingredients
Tomato Base
- 1 can brown lentils, drained and rinsed thoroughly 400g or 14.5oz net weight can
- 150 grams shitake mushrooms
- 2 cans diced or stewed tomatoes 400g or 14.5oz net weight can
- 2 teaspoon balsamic vinegar
- 1 teaspoon oregeno
- 1 handful fresh basil
- 4 tablespoon tomato paste
- 1-2 cloves fresh garlic finely chopped
- 2 tablespoon olive oil, or just use water for frying I always prefer to just use water when cooking
- ⅓ cup rolled oats
Mashed Potato
- 3 medium sized potatoes can use sweet or white potatoes, or a combination of both
- 2 tablespoon vegan butter
- ⅓ cup unsweetend plant milk I use almond milk
- ½ teaspoon salt I use fine pink himalayan salt
Cheesey Sauce Top
- 150 grams Japanese pumpkin
- ¼ cup cashews or sunflower seeds
- 2 tablespoon nutritional yeast
- 1 cup unsweetened plant milk I use almond milk
- 1 teaspoon salt I use fine pink himalayan salt
Other
- 4-5 tablespoon tomato sauce
Instructions
- Pre heat your oven to 180° or 350F
Tomato Base
- Use a blender to blitz the rolled oats into fine pieces. If you are using leftover lentil sauce from the night before (from my spaghetti bolognese recipe), stir into the mixture. If making from scratch, set aside and proceed to step 2 to make the base
- Dice the shitake mushrooms into fine pieces. Use a food processor if you have one
- Heat a medium size pot and add the garlic, oil (or water), and diced mushrooms. Stir for 3 to 4 minutes, or until mushrooms are brown
- Add tomato paste, oregano and fresh basil. Stirring for another 2 minutes
- Add lentils, canned tomatoes and vinegar. Bring the pot to simmer and then reduce heat. Allow the sauce to simmer on very low heat for approximately 10 minutes
- Turn of heat, and transfer to a deep baking dish
- Stir in the oats
- Spread tomato sauce evenly across the top
Mashed Potato
- Peel and boil the mash potatoes for approximately 10 to 15 minutes, or until very soft
- Drain the water from the pot
- Mash potatoes with a handheld masher
- Add butter, salt, and milk. Stirring until completely mixed. Dont over mix!
- Layer your mashed potato over your lentil and tomato sauce base
Cheese Top
- Cut into pieces and boil the Japanese pumpkin for approximately 12 minutes, or until soft
- If using sunflower seeds, make sure to soak prior for at least 8 hours. If using cashews, you can soak prior for up to 8 hours, or you can add to boiling water for 5 minutes. I like to add the cashews to the same boiling water as the japanese pumpkin
- Drain and add all ingredients to a blender. Pumpkin, cashews / sunflower seeds, nutritional yeast and unsweetened plant milk. Blend until smooth
- As the last layer of the pie, pour the blended cheese on top of the mashed potato
Final Baking
- Transfer your pie to the oven and bake for 20 minutes. Make sure to bake uncovered so the top forms a crispy layer
Nutrition
Calories: 420kcal