Vegan Shepherd's Pie

Instructions

1. Step 1

   Preheat the oven to 200 C. While it heats, peel and cut the potato into chunks, and finely chop the onion, dice the carrot, and mince the garlic on the cutting board.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, cutting board, oven — preheat 200 C, Vegetable Peeler

2. Step 2

   Place the potato in the large pot, cover with water, and bring to a boil; cook until fork-tender, about 18 minutes.

   Timer: 18 min (scalable)

   Parallel with step: 1

   Ingredients used: 900.0 gr Potato

   Cookware: large pot — boil

3. Step 3

   Drain the potato in the colander, return it to the large pot, and mash until smooth with the potato masher. Mix in 20.0 ml olive oil and 2.0 gr salt.

   Ingredients used: 20.0 ml Olive Oil, 2.0 gr Salt

   Cookware: colander, large pot, potato masher

4. Step 4

   Heat 25.0 ml olive oil in the skillet over medium heat, then sauté the onion, carrot, and garlic for about 8 minutes until softened and fragrant.

   Timer: 8 min (scalable)

   Ingredients used: 150.0 gr Carrot, 12.0 gr Garlic, 25.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet — medium heat

5. Step 5

   Stir the tomato paste, thyme, and black pepper into the softened vegetables and cook for 2 minutes until the paste darkens slightly and smells savory.

   Timer: 2 min (scalable)

   Ingredients used: 2.0 gr Black Pepper, 1.0 gr Thyme, 50.0 gr Tomato Paste

   Cookware: skillet — medium heat

6. Step 6

   Add the lentil, pea, 300.0 ml vegetable stock, and 4.0 gr salt to the skillet. Simmer over medium heat for about 12 minutes, stirring occasionally, until the stock is largely absorbed and the filling is thick.

   Timer: 12 min (scalable)

   Ingredients used: 480.0 gr Lentil, 150.0 gr Pea, 4.0 gr Salt, 300.0 ml Vegetable Stock

   Cookware: skillet — medium heat

7. Step 7

   Transfer the thick filling from the skillet into a 20 cm by 20 cm baking dish of about 2 L capacity. Spread the mashed potato evenly over the filling, reaching the edges.

   Cookware: baking dish, skillet

8. Step 8

   Bake the assembled pie at 200 C for 25 minutes, until the potato topping is golden at the peaks and the filling is bubbling around the edges.

   Timer: 25 min (scalable)

   Cookware: baking dish, oven — 200 C