Easy Shepherd’s Pie

We give this classic British meal a vegan makeover using a host of veggies and rich flavours.

Ingredients

-1 people+

Metric

Method

1. 1

   Heat a little oil in an ovenproof frying pan on a medium heat. Add the onions and mushrooms and fry for 15 minutes, stirring occasionally.

   
2. 2

   Add the garlic and fry for 3 minutes.

   
3. 3

   Add the carrots, along with the Marmite, mustard, tomato purée, stock cube, red wine, 200 ml (7 fl oz) of water and a generous pinch of pepper. Add the lentils, then bring the mixture to the boil and simmer for 10 minutes. Stir in the thyme leaves and the frozen peas and remove the pan from the heat.

   
4. 4

   Meanwhile add the potatoes to a saucepan of boiling water and boil for 15 minutes, or until soft.

   
5. 5

   Preheat the oven to 200ºC fan / 425ºF.

   
6. 6

   Drain the potatoes and mash them with the cheese, margarine, milk and pinches of salt and pepper.

   
7. 7

   Spoon the mash over the mixture in the frying pan and smooth it out with the back of the spoon. Then run the prongs of a fork along the mash to fluff it up and create an indented pattern.

   
8. 8

   Bake the shepherd’s pie for 20–25 minutes until golden brown. Bon appétit!