Vegan Lentil Shepherds Pie - Gaz Oakley

Name: Vegan Lentil Shepherds Pie - Gaz Oakley
Ingredients: 1 tbs Olive Oil; 6 Dried Porcini Mushrooms, soaked in 1 cup/250ml Boiling Water; 1 Large Onion, peeled; 2 Carrots, peeled; 5 cloves Garlic, peeled; 2 sticks Celery; 3 tbs Soy Sauce; 4 tbs Tomato Puree; 1 tbs Fresh Thyme Leaves; 1 tbs Fresh Rosemary, chopped; 2 & 1/2 cups/500g Pack Cooked Puy Lentils (I used 2 pouches of Merchant Gourmet Lentils); 1 cup/240ml Vegan Friendly Red Wine; 1 cup/240ml Vegetable Stock; Pinch Sea Salt & Pepper; Topping; 4 Large Potatoes; 4 tbs Vegan Butter; 1/2 cup/120ml Non Dairy Milk

www.gazoakleychef.com

Sauté onions, carrots, and garlic, then simmer lentil and mushroom filling with herbs and alcohol. Top with creamy mashed potatoes and bake until golden for a comforting shepherd’s pie.

View full recipe on www.gazoakleychef.com

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Ingredients

1 tbs Olive Oil
6 Dried Porcini Mushrooms, soaked in 1 cup/250ml Boiling Water
1 Large Onion, peeled
2 Carrots, peeled
5 cloves Garlic, peeled
2 sticks Celery
3 tbs Soy Sauce
4 tbs Tomato Puree
1 tbs Fresh Thyme Leaves
1 tbs Fresh Rosemary, chopped
2 & 1/2 cups/500g Pack Cooked Puy Lentils (I used 2 pouches of Merchant Gourmet Lentils)
1 cup/240ml Vegan Friendly Red Wine
1 cup/240ml Vegetable Stock
Pinch Sea Salt & Pepper
Topping
4 Large Potatoes
4 tbs Vegan Butter
1/2 cup/120ml Non Dairy Milk