Lentil Shepherd’s Pie | Recipe Cart | Recipe Cart

Ingredients

• 1000g / about 6 large potatoes (, I love Yukon Gold for this)
• ½ teaspoon salt
• ⅓ cup / 80 mls non-dairy milk (, unsweetened )
• vegan butter
• 2 teaspoons olive oil ((optional - use water to sauté to make the recipe oil-free))
• 1 medium onion (, chopped finely)
• 4 cloves garlic (, chopped finely)
• 1 large carrot (, peeled & diced)
• 2½ teaspoons dried herbs
• 2½ cups / 190 g cooked green or brown lentils (, (NOT red lentils))
• 2 tablespoons arrowroot or cornstarch (, (cornflour in the UK))
• 3 tablespoons tamari or soy sauce (, or coconut aminos or liquid aminos)
• 1 cup / 240 mls canned crushed tomatoes or passata ((if you only have whole or diced tomatoes just blend them up until smooth))
• 1 cup / 240 mls mushroom or vegetable stock
• 1 teaspoon freshly ground black pepper (, or to taste)
• 1½ teaspoons salt (, or to taste)