Vegan mushroom shepherd’s pie
- 500 g white button mushrooms
- 300 g Brussels sprouts
- 4 carrots
- 3 celery stalks
- 250 g lentils
- 80 g tomato puree
- 1 kg potatoes
- 1 onion
- olive oil, salt and pepper
- fresh herbs
Boil and mash the potatoes. This should ideally be done a day in advance, or you can use leftovers from the day before to make sure the potatoes are dry and firm.
Steam and slice the Brussels sprouts.
Wash the mushrooms and vegetables and chop into small cubes. In a hot pan, sauté the carrots in a little oil and allow them to caramelise. After 10 minutes add the mushrooms and celery and cook for a further 10 minutes. Next, add the tomato puree and the drained lentils. Cook together for 2 to 3 minutes.
Arrange the slices of Brussels sprouts over the bottom of an ovenproof dish, then spoon over the mushroom ragout and top with the mashed potatoes.
Bake in a preheated oven at 180°C until the potatoes are golden brown (about half an hour). Allow to rest before serving to make it easier to serve in slices.
Even more delicious served with a refreshing yoghurt and herb dressing.