Mix up that classic Shepherd’s Pie with Vega®’s Red Dragon Pie. A delicious lentil and veg filling topped with a scrummy sweet potato mash!
Ingredients
100 g dried green lentils soaked and rinsed
60 g rice
2 large potatoes, diced
2 large sweet potatoes, diced
1 Tbsp coconut oil or plant-based alternative to butter
125 mL plant-based drink, warmed
1 Tbsp oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
225 g closed cup mushrooms, cut into quarters
1 Tbsp tomato purée
2 Tbsp soy sauce or tamari
½ tsp basil
½ tsp oregano
Salt and pepper
Preparation
- Cook the lentils in a litre of water for 20 minutes and preheat the oven to 180°C/160°C fan/ gas mark 4.
- Add brown rice and cook 20-40 minutes more until tender.
- Drain the lentils and rice reserving 250 mL of liquid
- Cook the potatoes until soft. Drain well and mash with the coconut oil and plant-based drink.
- Sauté the onions, carrots and celery in oil for 10 minutes, add in the mushrooms and cook for 4 more minutes or until soft.
- Combine the vegetables with the rice and lentil mixture, tomato purée, soy sauce, herbs and season with salt and pepper.
- Pour the mixture into the bottom of a casserole dish and top with the mashed potatoes.
- Bake for 30 to 45 minutes until the mash is golden.