Vegan Shepherd`s Pie with Lentils

Summary

Prep Time	20 mins
Cook Time	25 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the filling:

Moreover:

1 sachet mashed potato powder
1 tablespoon vegan margarine, e.g. Alsan
salt and pepper
nutmeg

Instructions

Cook the lentils in salted water with enough liquid until they are soft. Then drain and set aside. Dice the celery, carrots, onions and garlic, cut the leek into slices.
Heat some oil in a large pan. Chop the mushrooms and smoked tofu, add to the pan and fry until the mushroom water has boiled away. Add onions, garlic, carrots, celery and leek and sauté until the onions are translucent. Then add the lentils. Season with salt and pepper. Add a dash of red wine and continue frying until the liquid has boiled off completely. Stir in the soy sauce, mustard, thyme, paprika, cayenne pepper and some freshly ground pepper. Let everything simmer for a moment and finally season with salt.
Mix the mashed potatoes with hot water and 1 tablespoon margarine and season to taste.
Preheat the oven to 200 ° C. Put the filling in a baking dish and distribute the potato mixture evenly on top. Bake in the oven for 25 minutes, then turn on the grill until the crust begins to turn brown. Serve hot.

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