Easy Vegan Shepherd's Pie - Lentil & Chickpea

Ingredients

• 2 large Potatoes (peeled and cut into bite‑size chunks)
• 1 cup Brown Lentils (rinsed and drained)
• 1 cup Chickpeas (canned, rinsed and drained)
• 1 cup Peas (frozen peas (referred to as John Lennon's peas))
• 1 large Carrot (grated)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Tomato Puree
• 1 tablespoon Soy Sauce
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Thyme
• 1 cup Vegetable Stock (use a stock cube dissolved in water)
• 1 tablespoon All‑Purpose Flour (helps thicken the filling)
• 2 tablespoons Olive Oil (for sautéing)
• 100 ml Non‑Dairy Milk (e.g., oat or soy milk)
• 1/2 cup Vegan Cheese (grated)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Vegetables & Legumes

   Slice the onion, mince the garlic cloves, grate the carrot, and rinse the brown lentils and canned chickpeas. Drain and set aside.

   Time: PT5M

2. Boil Potatoes

   Peel the potatoes, cut them into bite‑size chunks, place in a stockpot with cold water, add a pinch of salt, and bring to a gentle boil. Cook for about 10 minutes until fork‑tender.

   Time: PT12M

3. Sauté Aromatics

   Heat olive oil in a large frying pan over medium‑high heat. Add the grated carrot, diced onion, and minced garlic. Sauté for 3 minutes until they begin to soften.

   Time: PT3M

4. Build the Base Sauce

   Stir in tomato puree, soy sauce, dried rosemary, and dried thyme. Return the pan to the heat and let it sizzle for 1 minute to release the flavors, then remove from heat.

   Time: PT2M

5. Combine Filling Ingredients

   Add the rinsed lentils, chickpeas, frozen peas, and vegetable stock to the pan. Sprinkle the tablespoon of flour over the mixture and return to medium‑high heat. Stir continuously for about 5 minutes until the liquid thickens and coats the vegetables.

   Time: PT5M

6. Mash the Potatoes

   Drain the boiled potatoes and return them to the pot. Add 100 ml non‑dairy milk, grated vegan cheese, salt, and pepper. Mash until smooth and slightly fluffy; use a potato masher or an unopened tin as a makeshift masher.

   Time: PT5M

7. Assemble the Pie

   Spread the lentil‑chickpea filling evenly in the baking dish. Dollop the mashed potatoes on top and smooth with a spatula. Use your fingers or a spoon to level the surface, then run a fork over the top to create ridges for crispness.

   Time: PT3M

8. Grill for a Golden Top

   Place the assembled dish under a pre‑heated grill (broiler) at 220 °C for 4–5 minutes, watching closely, until the mash develops golden, crispy spots.

   Time: PT5M

   Temperature: 220°C

9. Rest & Serve

   Allow the shepherd's pie to rest for 3 minutes before cutting. Serve warm and enjoy.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g