Saturday, 22 February 2014

Vegan Sheperd's pie

  • 1 carrot
  • 1 onion
  • 1 cup of cooked lentils
  • 1/3 cup of Peas
  • 1/3 cup of sweet corn
  • 1 garlic clove
  • 1/2 zucchini
  • 2 celery sticks
  • 1 can of red pepper
  • 1/2 cup of tomatoes
  • 1 Tsp of vegan butter
  • 1 tsp of cumin
  • 1 tsp of paprika
  • Salt
  • Pepper
  • 4 potatoes 
  • Unsweeten milk (soy, rice, oat)

How to make pie:
  1. Start by washing the zucchini, pealing the carrot, onion, garlic and zucchini. Chop them all 
  2. Take out frozen peas and sweet corn and place in a colander over the sink
  3. Wash and drain the cooked lentils and set aside
  4. Bring some water to boil (2 cups) and peal potatoes. When it starts boiling add them to the water until VERY soft. Add the carrot to soften and get it out to chop it.
  5. Fry the onion and garlic. Add zucchini. Add frozen veg. Later, canned tomatoes and red pepper and the spices. Add some salt. Mix
  6. Put oven on at 180ºC
  7. Lower heat and cover until potatoes are soft. Get rid of the water, mash them and add milk, butter and pepper. Mix
  8. Place the lentils mix in a mold (you'll have left overs hehe) and then a layer of the mash 
  9. Place in the oven and cook for 30 minutes. 
  10. Wait 5 minutes before serving 

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