How to make a Lentil Shepherd’s Pie… Vegan Style, yummy comfort food proving you don’t miss out by going plant-based! Kirsty Spraggon of KirstyTV, world famous motivational speaker, welcomes #LunchBreakLIVE into her kitchen! Kirsty’s favorite recipes come from the 40-Year-Old Vegan Cookbook, winner of the Readers Favorite, Green Book Festival & International Book Awards and is available at: bit.ly/40YOV

RECIPE: Lentil Shepherd’s Pie

(serves 4 – 6)
INGREDIENTS

DIRECTIONS

  1. Run lentils under running water and check for small stones or other particles – these are rare, but worth checking for.
  2. Bring 2 cups water to a boil. Once boiling, add salt, onion, garlic, bay leaves and lentils. Bring heat to a low boil and cook an additional 25 to 30 minutes, until lentils are tender. Most of the water will be absorbed.  Drain any remaining liquid and set aside.
  3. While cooking lentils, bring 1 cup water to boil in another large pot
  4. Add potatoes and bring to a slow boil, cooking until soft enough to mash, about 12 minutes.
  5. Mash the potatoes with milk, nutritional yeast and flax egg*.
  6. Add salt and pepper to taste.
  7. Cook frozen peas, corn and carrots according to package directions.
  8. Add salt and pepper to taste

TO SERVE

  1. Add lentils to bottom of casserole dish, spread evenly to cover bottom
  2. Add vegetable on top, spread evenly to cover lentils.
  3. Add mashed potatoes on top, spread evenly to cover top of dish.
  4. Sprinkle with paprika and place about 6 inches under oven broiler until potatoes start to feel slightly crisp to the touch.
  5. Remove from oven.  Top with chopped parsley and serve.

*Grind whole flax seeds in a high speed blender or coffee grinder, then measure 1 Tbsp.  Mix 1 Tbsp of flax meal with 3 Tbsp water, and chill in the fridge for 15 minutes, while preparing other ingredients
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Some of the ingredients for this Lentil Shepherd’s Pie…Vegan Style from the 40-Year-Old Vegan Cookbook by sisters, Sandra and Susan Sellani

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40-Year-Old Vegan Cookbook by sisters, Sandra and Susan Sellani

 

Lentil Shepherd’s Pie…Vegan Style from 40-Year-Old Vegan Cookbook