This recipe is my favourite to make in winter or cold rainy days…. or anytime! It is so yummy, feeds a tribe of people and I haven’t met anyone who didn’t like it. I like to use a vegan and gf beef flavoured stock cube to really pump up the flavour of this dish and any meat loving friends love it. I have also made this with just salt and no other flavours besides the veges and lentils and it still tastes great. Like all of my cooking, I modify it as to what I have at home and make it work. 🙂
This could also be made with mexican style seasonings and a can of mixed beans or kidney beans instead of lentils.
Unfortunately I forgot to take a photo before this got demolished but I am sure you have all seen a shepherds pie before!
Shepherds Pie with Crispy Kale (V,GF)
- tbsp oil – whatever you prefer; olive, coconut, canola etc
- 1 vege/gf beef flavoured stock cube or equivalent (salt could also be used instead)
- 1 tsp dried or 1 tbsp fresh herbs. (i like to use oregano in the mix and dill in the mash)
- 1 400g can brown lentils or prepared dried lentils can be used (or can use kidney beans or mixed beans)
- 1 can of chopped tomatoes
- 1 carrot peeled and chopped
- 200g chopped mushrooms
- 1 large onion diced
- half a large red capsicum (bell pepper) chopped
- 500g sweet potato- peeled and chopped for steaming
- quarter of a head of cauliflower cut into large florets for steaming
- 3 large kale leaves chopped for sprinkling on top
- optional: nutritional yeast for mash
- salt and pepper to taste
Preheat oven to 200 degrees celsius (180 if fan forced) in a large steamer put sweet potato and cauliflower in and steam til soft then mash with a dash of olive oil and some salt and tsp of dried dill you can also add nutritional yeast to this.
While the cauli and sweet potato are steaming, heat oil in large frypan with lid off. Add onion and cook until it turns clear then add capsicum (bell pepper), carrots and mushrooms and stir through then put on lid to sweat and slightly steam the veges quickly. Once they have softened slightly add lentils and stock cube and half a cup of water as well as any herbs you would like for flavour (I like to add a tbsp of balsamic vinegar too). Turn heat to medium and replace lid and cook for 5 minutes then add can of crushed tomatoes and let simmer on low with lid on for about 10mins or until flavours have blended and the tomato flavour has mellowed.
Once mixture is ready and potatoes are steamed, place mixture in a large casserole dish and pile sweet potato/cauli mixture on top then cover the top with the chopped kale and a sprinkle of salt. Place in oven and cook until kale turns crispy then serve with a sprinkle of black pepper! ENJOY!!!!!
Peace and Love,