So.... clouds, rain and fall weather. It's time to make some delicious comfort food for those dark stormy nights! Vegan food doesn't have to be all raw and cold - I love cooking up a spicy curry or pumpkin soup during this time of year.
This recipe is simple and doesn't take a whole lot of effort - but the result is great and a real crowd pleaser! My vegan shepherd's pie takes about an hour to make from start to finish and serves 6. It's savory, warming, filling and healthy! Enjoy it with a crisp winter slaw of kale, almonds and apples.
2 cloves of garlic
1 cube vegetable stock
1 kg yellow potatoes
1 bag (aprox. 500g) of frozen vegetable (broccoli, carrots, peas etc.)
600g (aprox. 1 1/2 can) of lentils
300 g mushrooms
2 tbsp mixed herbs (thyme, oregano, rosemary, parsley)
Salt and peber
Turn your oven to 200 degrees
Start by cutting the potatoes into cubes and boil them in a large pot with a pinch of salt (20-30 min)
Cut up the garlic and onion and brown them until golden in a large pan with a bit of oil
Add lentils, mushrooms, veggies, mixed herbs, a pinch of salt and peber and 1 cup of vegetable stock (250 ml).
Let it simmer in the pan over low heat for 15 min.
When the potatoes are done, drain them and mash them with a potato-masher or a hand-blender. Add a pinch of salt and peber to the mash.
When the veggies/lentils mix has been reduced, transfer 2 tbsp of the potatoes mash to thicken the veggie/lentil mix and stir.
Transfer the veggie/lentil mix to a baking dish and pad down. Then add the mashed potato on top.
Bake the dish for 15 on 200 degree (preferably if you have top-heat or a grill function to golden the mash layer)