Recipe: Delicious Vegan Shepherd's Pie

Vegan Shepherd's Pie.

Vegan Shepherd's Pie very diverse and have ideal flavor that unique. Several types of Vegan Shepherd's Pie recipes are also sufficient convenient to process and dont take long. Even though not everyone likes Vegan Shepherd's Pie food, nowadays several people are got attached and like the sundry Vegan Shepherd's Pie foods available. This could be seen from the number of restaurants that prepare Vegan Shepherd's Pie as one of the dish. You can have Vegan Shepherd's Pie using 16 ingredients and 23 steps. Here is how you achieve that.

Ingredients of Vegan Shepherd's Pie

1. Prepare 500 g of rinsed, 12h-soaked green&brown lentils*.
2. You need 1500 g of water.
3. Prepare to taste of salt & pepper.
4. You need 1 of large white onion ca.175g.
5. You need 4-6 of garlic cloves ca.20g.
6. Prepare 3-4 of carrots ca.200g.
7. It's of Olive oil (or vegan butter).
8. It's 4 sprigs of fresh thyme or 1½tsp dryied thyme.
9. It's 2420 g of diced potatoes (came from a packet of 3kg).
10. Prepare of salted water (e.g. 2tbsp of smoked salt).
11. Prepare 260 g of cashews.
12. You need 340 g of water (e.g. reuse potato water).
13. You need of herb salt.
14. It's of ground pepper.
15. Prepare of ground nutmeg.
16. You need of or the equivalent in jarred precooked lentils.

Vegan Shepherd's Pie instructions

1. Rub 27x36cm casserole with raw garlic clove, grease with vegan butter or olive oil (a spray is easiest).
2. Boil lentils in 1.5 l of water for 40min (or use 2x 660g glas jars of lentils).
3. Or cook lentils w/out soaking in thermomix.
4. If termomix available: add 500g lentils, tbsp veggie broth powder and 1.5l water; program 100°C for 40min reverse speed 1. Done :).
5. Lentils into casserole.
6. Add salt & pepper to please your taste.
7. Mince garlic (in tmx at speed 7), onion, carrots (tmx 5) and sautee with thyme in olive oil (tmx varoma speed 1 for 3min).
8. Add garlic etc to lentils in casserole and combine everything.
9. Let heat up and simmer at low temperature.
10. Grind pepper over lentils if desired.
11. Peal off knobbly parts of potato. I often leave a large amount of skin on because I like it. Choose what you prefer..
12. Dice potatoes and start boiling salted water in pot.
13. When water is boiling add the potatoes, cover with lid and set timer for 15 minutes.
14. During cooking time you will need to lessen heat so potatoes don't boil over.
15. Preheat 220℃ oven.
16. Potatoes need to be very soft for mashing, and if done, pour out water (keep it for making cashew cream).
17. Potatoes back into pot, lid on and now blend cashews with water at highest speed for 90 seconds.
18. Start mashing up potatoes, add cashew cream (depending on type of potato you might not need all of the cream) and a dab of butter. Add salt, nutmeg and pepper to your taste..
19. If using separate frying pan, transfer thickened lentils to casserole. Lentils are the base layer.
20. Top with mashed potatoes.
21. Into oven for 10-15 minutes until mash is a bit browned at peaks.
22. If lentils are a bit liquidy you can use hot-air oven, then please turn down to 200℃.
23. As I have left the peal on half of the potatoes, you can see specks of it in the baked potato crust of this just out-of-the-oven delicious shepherd's pie.

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