Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegan shepherd's pie. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegan Shepherd's Pie is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Vegan Shepherd's Pie is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have vegan shepherd's pie using 16 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Vegan Shepherd's Pie:

1. Make ready 500 g rinsed, 12h-soaked green&brown lentils*
2. Make ready 1500 g water
3. Get to taste salt & pepper
4. Take 1 large white onion ca.175g
5. Get 4-6 garlic cloves ca.20g
6. Make ready 3-4 carrots ca.200g
7. Make ready Olive oil (or vegan butter)
8. Take 4 sprigs fresh thyme or 1½tsp dryied thyme
9. Get 2420 g diced potatoes (came from a packet of 3kg)
10. Prepare salted water (e.g. 2tbsp of smoked salt)
11. Make ready 260 g cashews
12. Prepare 340 g water (e.g. reuse potato water)
13. Get herb salt
14. Make ready ground pepper
15. Get ground nutmeg
16. Get or the equivalent in jarred precooked lentils

Instructions to make Vegan Shepherd's Pie:

1. Rub 27x36cm casserole with raw garlic clove, grease with vegan butter or olive oil (a spray is easiest)
2. Boil lentils in 1.5 l of water for 40min (or use 2x 660g glas jars of lentils)
3. Or cook lentils w/out soaking in thermomix
4. If termomix available: add 500g lentils, tbsp veggie broth powder and 1.5l water; program 100°C for 40min reverse speed 1. Done :)
5. Lentils into casserole
6. Add salt & pepper to please your taste
7. Mince garlic (in tmx at speed 7), onion, carrots (tmx 5) and sautee with thyme in olive oil (tmx varoma speed 1 for 3min)
8. Add garlic etc to lentils in casserole and combine everything
9. Let heat up and simmer at low temperature
10. Grind pepper over lentils if desired
11. Peal off knobbly parts of potato. I often leave a large amount of skin on because I like it. Choose what you prefer.
12. Dice potatoes and start boiling salted water in pot
13. When water is boiling add the potatoes, cover with lid and set timer for 15 minutes
14. During cooking time you will need to lessen heat so potatoes don't boil over
15. Preheat 220℃ oven
16. Potatoes need to be very soft for mashing, and if done, pour out water (keep it for making cashew cream)
17. Potatoes back into pot, lid on and now blend cashews with water at highest speed for 90 seconds
18. Start mashing up potatoes, add cashew cream (depending on type of potato you might not need all of the cream) and a dab of butter. Add salt, nutmeg and pepper to your taste.
19. If using separate frying pan, transfer thickened lentils to casserole. Lentils are the base layer
20. Top with mashed potatoes
21. Into oven for 10-15 minutes until mash is a bit browned at peaks
22. If lentils are a bit liquidy you can use hot-air oven, then please turn down to 200℃
23. As I have left the peal on half of the potatoes, you can see specks of it in the baked potato crust of this just out-of-the-oven delicious shepherd's pie
24. Ready to serve and ENJOY!

So that’s going to wrap it up for this exceptional food vegan shepherd's pie recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!