Lentil & Red Bean Shepherd's Pie

Ian

-120 g (or 1 large) onion, chopped finely

-4 cloves of garlic, chopped finely

-140 g (3 medium) carrots, chopped finely

-300 g mushrooms, chopped finely

-40 g celery

-100 g (1 medium) yellow bellow pepper, chopped finely

-1 large can green lentils (no-salt added)

-1 large can red beans (no-salt added)

-400 grams tomatoes, chopped

-2 tablespoons rice wine vinegar

-2 tablespoons liquid amino acids

-handful of fresh parsley, chopped

-60 g baby spinach, chopped

-1 tablespoon miso paste

-200 ml low-sodium vegetable stock

-2 teaspoons tomato paste

subheading: Herbs & Spices:

-2 teaspoons rosemary

-2 teaspoons thyme

-2 teaspoons smoked paprika

-1 tablespoon ground flaxseed

-½ teaspoon ground turmeric

-¼ teaspoon Himalayan salt

-¼ teaspoon black pepper

subheading: Topping:

-750 g potatoes, peeled and chopped

-100 ml plant milk - - I used coconut almond milk

-15 gr nutritional yeast

1. Preheat the oven to 180 C / 350 F.

2. In a large pan, cook the garlic, onion, celery, tomato paste, rice wine vinegar, liquid aminos and parsley, along with the herbs and spices in the vegetable stock.

3. Add the mushrooms, carrots, and bell pepper, and cook for about 10 minutes.

4. Add the tomatoes and cook on low-to-medium heat for about 25 minutes, or until most of the liquid has evaporated.

5. Add the beans and lentils. Cook for another 10 minutes.

6. Add the chopped baby spinach and miso paste, mix well and turn off the heat.

7. Meanwhile, in a separate pot, cook the chopped potatoes until fork tender. If you chop them into about 1-inch cubes, this shouldn't take longer than 15 minutes.

8. Drain and rinse the potatoes, and place them back into the pot. Mash them and add the nutritional yeast and plant milk. Mix well and set aside.

9. Pour the lentil & bean mixture into the bottom of the dish and top with the mashed potatoes.

10. Pop into the oven and cook for about 30 minutes, or until slightly golden on top.

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