A simple vegan Shepherd’s Pie recipe made with lentils and vegetables in a flavourful tomato-based sauce. Topped with potatoes and baked to perfection.
2-3tablespoonsWorcestershire sauce(vegan, z.b. Sanchon)
Sea salt and freshly ground black pepper,to taste
pinch of chili flakes
4Tuscan kale leaves (or curly kale),stemmed and chopped
Method
Boil the potatoes the day before until they cooked through but still firm when pierced with a knife (a little undercooked is fine). Drain and set the unpeeled potatoes aside to cool and rest until ready to use.
Cook lentils according to package instructions, until al dente (approximately 30 minutes). Strain any excess liquid if necessary and set aside.
Meanwhile, prepare the filling: In a Dutch oven or large pot, heat 2 tablespoons oil over medium heat. Add the onion, carrot, and celery to the pot and cook for 7-8 minutes, stirring regularly, until onion has softened.
Reduce the heat to medium-low. Add garlic, and cook for 1 minute.
Add the tomato passata, broth, and cooked lentils, stirring to combine. Add the Worcestershire sauce a tablespoon at a time, to taste (I use 2,5 tablespoons). Season with salt and pepper. Remove from the heat and set aside.
Put the kale leaves in a large heatproof bowl and cover with boiling water from a kettle. Leave for 1-2 minutes, drain well, and refresh with cold water. Drain again. Working handfuls at a time, squeeze out the excess moisture, then roughly pat dry with kitchen paper. Stir the kale into lentil mixture.
Preheat the oven to 400°F / 200°C.
Peel the pre-cooked potatoes and cut into thin slices. Add to a bowl and drizzle with olive oil, season with salt pepper, and using your hands, gently toss to coat.
Pour the lentil mixture into a 9 x 13 inch baking dish (23 x 33 cm) and spread evenly.
Layer the potatoes on top, tucking any extra pieces in between the others. Transfer to the preheated oven and bake for 20 minutes, then turn the grill onto high and brown the top for 5-7 minutes (or until golden).
Serve and enjoy!
Notes
You can use a food processor to quickly chop the vegetables. Start with onions, pulsing a few times (not too much or they will get watery). Add the onions to the pot, then process the carrot and celery, pulsing a few times, until chopped.
Leftovers keep really well. Just reheat in the oven and enjoy as a quick dinner the next day!