Farmer’s pie, vegan shepperd's pie

This recipe is a great one to have under your belt for an easy and satisfying vegan version of the classic British dish. You will impress vegans and meat eaters alike, make sure you have enough for seconds, because your guests will likely want more!

Recipe for 2-4 people

For the filling

1 stalk of celery, diced
1 large carrot, diced
1 onion, diced
2 cups cooked brown lentils
1 cup celeriac, chopped
1 cup frozen peas
1 tbsp rosemary (possibly fresh) chopped
1tsp dry thyme (you will need more if you use fresh)
2-3 tsp vegan worcestershire sauce, or a mix of balsamic vinegar and soy sauce instead
1/2 tsp cumin
1/4 tsp smoked paprika
1/8 tsb allspice
2 tbsp tomato paste
1tbsp corn or potato starch
salt and pepper to taste
vegan butter or olive oil, to taste

For the mash

3 large potatoes
vegan butter or olive oil, to taste
salt and pepper to taste
1/2 tbsp nutritional yeast
1/2 cup vegetable milk
1 sprinkle of nutmeg

Method

Start by steaming or boiling the potatoes.

In a separate pan, fry your carrot, celery and onion in a little oilve oil or vegan butter, until soft and translucent. Add the chopped celeriac and cook until soft. Add the herbs and spices, the peas and the cooked lentils, the vegan worcestershire sauce and tomato paste. Add water as needed, cover and simmer for 10 minutes. When the liquid is absorbed, add a the cornstarch mixed with 1 or 2 tablespoons of water and cook for  more minute. Turn off the heat and set aside.

Drain your potatoes when they are ready and mash them adding the rest of the ingredients.

In an ovensafe dish, add the  filling to the bottom and cover with the mash.

Grill until the mash turns golden/brown, 4-5 minutes.

Enjoy!