By Jen Booker
January 15, 2017
This is a vegan shepherd's pie. My son affectionately calls it Mash Pie!
Great comfort food packed with goodness! Serve with a leafy salad and wagamama style dressing!
1Blitz the onion in a food processor and fry in the oil until soft and turning golden
2Add the garlic and fry for a few more minutes
3Blitz 1 of the carrots and the mushrooms until very fine
4Add to the pan and fry down for 15 mins
5Add the can of chopped tomatoes, the oregano and the tomato puree
6Cook for 10 mins
7Add the lentils and salt & pepper to taste
8Add the gravy / stock mixture and bubble up for 10 mins
9Meanwhile cut the carrots into small squares and boil for 5-7 minutes together with the peas
10Pour carrots and peas into the 'mince' mixture and stir through
11Fill an oven dish half full with the 'mince' and top with creamy mash and grated cheese
12Bake at 190 for 25 mins