Karolina Lukaszewicz

Nutritional Therapist

Dip CNM, mANP, rGNC 

Get Eat Right

NUTRITIONAL THERAPY

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© 2016 by Get Eat Right. All rights reserved.

Vegan SHEPHERD'S PIE Recipe

October 11, 2016

This dish is a great idea if you need to prepare something in advance, to be baked the next day. It is plenty enough for 6 adults to share and tastes the best when served with a side salad.

 

INGREDIENTS:

  • 1 onion,

  • 4 garlic cloves,

  • 2 tbsp coconut oil,

  • 4 - 6 carrots,

  • 2 small aubergines,

  • 200 g red split lentils (rinsed and soaked overnight),

  • 500 g passata,

  • 1 tsp dried thyme,

  • 1 large celeriac,

  • 500 g potatoes,

  • 2 tbsp coconut oil,

  • sea salt to taste.

 

METHOD:

Saute the onion and garlic in coconut oil. Add chopped carrots and aubergines and cook for about 20 minutes. After that time add rinsed lentils, passata, thyme and some salt to taste. Cover and cook on a little heat for about 30 minutes. In the meantime cook potatoes with celeriac in salty water, drain and mash with coconut oil. Once the sauce is ready, put it into a baking dish and cover with mash. At that point you can either put it straight into the oven (180C) for about 20 minutes, or you can wait until it cools down, refrigerate and only bake it the next day or even later when needed.

 

 

 

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