Vegan shepherd's pie recipe | Sainsbury`s Magazine

Ingredients

• 2 red onions, chopped
• 4 garlic cloves, crushed
• 2 tbsp vegetable oil
• 1 small carrot, diced
• 1 small parsnip, peeled and diced
• ½ medium red pepper, deseeded and diced
• 1-2 tsp fine sea salt
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 x 410g tins green lentils, rinsed and drained
• 2 x 400g tins chopped tomatoes
• 2 bay leaves
• 2 tbsp tamari sauce
• 1 tsp sugar
• 50g fine beans, chopped into bite-sized pieces
• 2 tbsp chopped parsley
• 1.25kg potatoes, peeled and roughly chopped
• about 125ml dairy-free milk