Recipes

VICTORIA'S VEGAN SHEPHERD PIE

Posted On: 2015-07-13 09:35:17

INGREDIENTS:

2 cups lentils

4 Agria potatoes

5 carrots, finely diced

4 stalks celery, finely diced

1 onion, finely diced

5-6 mushrooms, quartered

2 cloves garlic, minced

oregano & pepper, to taste

1-2 Tablespoons sunflower oil (optional)

DIRECTIONS:

Cook the potatoes in the oven at 180C for 60 minutes or until you can stick it with a fork without much resistance.

Steam the carrots & celery for 8-10 minutes.

Heat the sunflower oil in a large skillet over medium heat, or simply use a bit of water instead of the oil.

Add the onion & garlic & cook for 3 minutes, then add the mushrooms & cook for another 2-3 minutes.

Stir in the sprouted lentils, carrots, celery, corn, oregano & pepper & cover.

Let simmer 10 minutes.

The less the lentils are heated the more nutritious they will be.

When the potatoes are ready, peel the skin & mash in a separate bowl.

Put the lentil/vegetable mixture into a large container, covering the entire surface.

Finally, spread the mashed potatoes on top to create an even layer.

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