Shepherd's Pie
For the ground lentils:
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1 tbs of Bragg Extra Virgin Olive Oil
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2 cloves of minced garlic
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3/4 cup of minced white onion
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1 cup of cooked lentils
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1 tbs of Bragg Liquid Aminos
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3/4 tsp of pink salt
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1/2 tsp of dried oregano
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1/4 tsp of black pepper
For the pie filling:
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1 cup of sliced carrots
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1 cup of sliced green beans
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1/2 cup of corn
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1/2 cup of celery
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1 1/2 cups of vegetable stock
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1 tbs of tomato paste
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1 sprig of thyme
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1/2 tsp of Bragg Organic Sprinkle
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1/2 tsp of pink salt
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1/2 cup of sweet peas
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1-2 tsp of tapioca starch
For the mashed potato:
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5 russet potatoes peeled
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1/4 cup of unsweetened almond milk
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1/8 cup of Bragg Nutritional Yeast
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1 1/2 tsp of garlic powder
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3/4 tsp of pink salt
In this recipe:
- In a pan on medium heat, add oil, garlic, and onion. Stir until fragrant and add lentils. Let lentils sit for a few minutes and add remaining ingredients.
- Stir until all components are well combined and transfer lentils into a blender or food processor. Blend a few pulses and set aside
- In the same pan on medium heat, add carrots, green beans, corn, and celery. Stir for a few minutes and add remaining ingredients (excluding peas and tapioca starch). Bring pan to a simmer and cook for 15 minutes.
- Preheat oven to 400° F. In a large pot bring water to a boil and boil potatoes until fork tender.
- Drain water and add remaining ingredients for potatoes. Smash well until all ingredients are well combined.
- In a small cup, add tapioca starch and a bit of cold water. Stir well and mix into pie filling pan. Stir until filling thickens.
- Gently stir in ground lentils and top with mash potatoes using a piping bag or fork.
- Place pie in oven for 40 minutes. Once time is up, allow to cool, serve, and enjoy!
