{"id":11188,"date":"2018-06-26T11:18:43","date_gmt":"2018-06-25T23:18:43","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=11188"},"modified":"2019-03-12T12:00:50","modified_gmt":"2019-03-11T23:00:50","slug":"vegan-lentil-shepherds-pie","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/vegan-lentil-shepherds-pie\/","title":{"rendered":"Vegan Lentil Shepherd's Pie"},"content":{"rendered":"

Quite possibly the most luxurious and hearty winter meal ever. This Lentil Shepherd’s Pie is made with brown lentils and mushrooms, infused with rosemary, thyme and bay leaf. It has a generous amount of spinach hidden inside, and is topped with a creamy potato and vegan cheese crust.<\/em><\/p>\n

\"Skillet<\/p>\n

This winter solstice may have passed, signally slighter longer (and warmer) days ahead, but I’m all<\/em> about the cozy meals at the moment.<\/p>\n

This recipe is the ultimate in plant-based family meals – hearty enough to serve 6 with a fresh salad, it’s a great one to divide into portions and freeze for a convenient mid-week meal on the fly. It’s also packed full of flavour-flav – because, you know me, just a little<\/em> heavy handed with the herbs and spices (your pantry\/spice rack is literally a little home apothecary - so much goodness!).<\/p>\n

The beauty of it is that you can totally make this one your own by experimenting with different fillings (try adding different root vegetables, leafy greens and mushroom varieties) and toppings (for example sweet potato or steamed and mashed cauliflower for something a little lighter).<\/p>\n

\"Lentil<\/p>\n

Let’s just ignore the fact that my partner killed this by adding his classic grated cheese and tomato sauce combo to the finished meal (sigh – he will literally put this on everything), and jump straight into the recipe!<\/p>\n

[bctt tweet=\"Hearty vegan Lentil Shepherd's Pie - the ultimate plant-based family meal! Find it here.\" username=\"laurenglucina\"]<\/p>\n

\"How<\/p>\n

How to Make Lentil Shepherd’s Pie Step by Step<\/h2>\n

First things first, we want to prep all our vegetables so they're good to go, then pop some potatoes on to boil. Once they're soft - drain and add them back to the pot, with oat milk and olive oil for a good mash. Boiling rather than steaming will give you a much softer texture. Boom.<\/p>\n

Next we start on the filling - heat a generous amount of olive oil (don't be shy - think of all those lovely anti-inflammatory phenolic compounds!) and cook your minced shallots till soft. Add in your chopped vegetables (I went with carrot and celery) and cook a further five minutes or so.<\/p>\n

\"How<\/p>\n

Once the vegetables have slightly softened, add all other ingredients - lentils, mushrooms, spinach, herbs, tomato paste, mirin, stock and water - the lot. Stir to combine and let it come to a boil, then reduce to a simmer and cook for another 15 minutes. The liquid should reduce down by a cup or so - but please note my photograph here is a little on the dry side (I left it a bit too long while I set up the shot - d'oh). <\/p>\n

\"How<\/p>\n

Time for the best part - a thick slather of creamy mashed potato - just use a spatula to even out the surface. You might like to take a fork and create some texture once you're done for a bit of ooh aah factor, or add a handful of grated vegan cheese.<\/p>\n

\"How<\/p>\n

Bake for a quick 20 minutes and your beautiful Lentil Shepherd's Pie is done! Just be careful taking it out of the oven ok. And remember - yes you can freeze this! <\/p>\n

\"How<\/p>\n

To make this a balanced meal<\/h2>\n