Vegan Shepherd's Pie

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: baking dish

2. Step 2

   Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, then simmer over medium heat until easily pierced with a fork.

   Timer: 18 min (fixed)

   Ingredients used: 1200.0 gr Potato

   Cookware: fork, large saucepan

3. Step 3

   Drain the potatoes thoroughly, return them to the saucepan, and mash with the vegan butter, plant milk, salt, and black pepper until smooth.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 120.0 ml Plant Milk, 5.0 gr Salt, 45.0 gr Vegan Butter

   Cookware: colander, large saucepan, potato masher

4. Step 4

   Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, celery, and salt, then cook until the vegetables begin to soften.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Carrot, 120.0 gr Celery, 30.0 ml Olive Oil, 1.0 piece Onion, 2.0 gr Salt

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the garlic, mushrooms, thyme, rosemary, salt, and black pepper. Cook over medium heat until the mushrooms release their moisture and begin to brown.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Dried Thyme, 12.0 gr Garlic, 300.0 gr Mushroom, 1.0 gr Rosemary, 2.0 gr Salt

   Cookware: large skillet, wooden spoon

6. Step 6

   Stir in the tomato paste and cook over medium heat until it darkens slightly and coats the vegetables.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

7. Step 7

   Add the lentils, vegetable stock, and soy sauce. Bring to a boil over high heat, then reduce to low heat and simmer uncovered until the lentils are tender and the filling is thick.

   Timer: 30 min (fixed)

   Ingredients used: 250.0 gr Lentil, 15.0 ml Soy Sauce, 750.0 ml Vegetable Stock

   Cookware: large skillet, wooden spoon

8. Step 8

   Stir the peas into the filling and cook over medium heat until heated through.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Pea

   Cookware: large skillet, wooden spoon

9. Step 9

   Transfer the filling to the baking dish. Spoon the mashed potatoes over it, spread them to the edges, and roughen the surface with a fork.

   Timer: 5 min (fixed)

   Cookware: baking dish, fork

10. Step 10

    Bake at 200°C until the filling bubbles around the edges and the potato topping is lightly browned.

    Timer: 22 min (fixed)

    Cookware: baking dish

11. Step 11

    Let the pie rest before serving.

    Timer: 10 min (fixed)

    Cookware: baking dish