Shepherdless pie



  1. Preheat oven to 220 °C and grease a baking dish
  2. Make mashed potato (leave those skins on!)
  3. Dice the onion and mince the garlic
  4. In a large saucepan, sauté the onion and garlic for 5 min
  5. Add lentils, stock, thyme, salt, and pepper
  6. Bring to the boil then simmer for about 25 min
  7. Add the vegetables then simmer for another 10 min
  8. Put mixture in baking dish and top with mashed potato
  9. Bake until mash is lightly browned (like 15 min)

Originally from

1-Hour Vegan Shepherd’s Pie - Minimalist Baker