Lentil Shepherd's Pie

Ingredients

Filling

• 2 tbsp olive oil (30 ml)
• 1 onion (about 150 g), finely chopped
• 2 carrots (about 160 g), diced
• 2 stalks of celery (about 80 g), diced
• 250 g mushrooms, chopped
• 3 cloves of garlic (about 12 g), crushed
• 2 tbsp tomato purée (32 g)
• 250 g dried green or brown lentils, rinsed
• 100 g dried TVP (soya mince)
• 1.1 l vegetable stock
• 1 tbsp soy sauce (15 ml)
• 1 tsp dried thyme (2 g)
• 2 bay leaves
• 150 g frozen peas
• salt and black pepper, to taste

Mash

• 800 g floury potatoes, peeled and cut into chunks
• 480 g cooked or tinned cannellini beans, drained
• 2 tbsp vegan butter (29 g)
• 100 ml unsweetened soy milk
• 2 tbsp nutritional yeast (10 g)
• ½ tsp salt (3 g)
• 1 tbsp olive oil (15 ml), for the top