The Ultimate Hearty and Flavourful Vegan Shepherd's Pie

nzherald.co.nz

Megs

Potato topping

6 large potatoes, peeled and cut into cubes

1 cup rice milk (or other plant milk)

½ tsp sea salt

⅛ tsp ground white pepper

Shepherd's pie filling

1 Tbsp olive or avocado oil (optional)

1 Tbsp coriander seeds

1 brown onion, diced

3 cloves garlic, finely chopped

2 cups sliced mushrooms

1 cup sliced celery

1 zucchini, grated

2 large carrots, grated

1 Tbsp fresh rosemary leaves, finely chopped

1 Tbsp fresh thyme leaves

1 tsp ground cumin

2 x 400g cans brown lentils, drained and rinsed (or 3 cups cooked lentils)

⅓ cup tomato paste

2 Tbsp tamari soy sauce

2 Tbsp nutritional yeast

2 Tbsp balsamic vinegar

1 Tbsp Dijon mustard

⅔ cup rice milk (or other plant milk)

1½ Tbsp buckwheat flour (or other gluten-free flour)

To taste sea salt and cracked pepper

Directions at nzherald.co.nz

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