Mushroom, Pea and Lentil Shepherd’s Pie
6 large potatoes, washed, skin left on, roughly chopped
2 onions, finely diced
2 garlic cloves, peeled and chopped
3 carrots, grated
8 mushrooms, sliced
3 cups cooked brown lentils
3 cups frozen peas
½ cup wholemeal flour or chickpea flour
4 cups vegetable
¼ cup soy sauce
1 cup soy milk or nut milk
salt to taste
¼ cup vegetarian worcestershire sauce
Place the potatoes into a saucepan, cover with the lid and bring to the boil, simmer until the potatoes are soft.
Heat a separate pot over a high heat. Add the onion and garlic and saute until golden brown. Add a little liquid stock to deglaze the base of the pan. Add the mushrooms and cooked brown lentils and stir. Add the frozen peas and carrots, then the flour and vegetable stock, then stir well. Add the soy sauce and stir really well until all of the mixture is combined. Bring to the boil, stirring occasionally until the sauce thickens. When the mixture comes to the boil, reduce the heat to low, stir and cover with a lid and cook for a further 15 minutes. Stir from time to time.
When the potatoes are soft, strain the water off and mash with a potato masher. Add one cup of soy milk, add salt to taste. Then with a wooden spoon, beat really well to a smooth and slightly chunky mash. Taste and season with salt and pepper.
After the lentil mixture has been cooking for about 15 minutes, remove the lid and add a quarter of a cup of vegetarian worcestershire sauce and stir well. Then simmer with the lid removed for a further 5 minutes.
To serve: Place the lentil mixture into a casserole dish and top with the mashed potatoes.
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