Vegan Shepherd's Pie

Ingredients for 3 servings:

• 800 g potatoes (triplets)
• 600 g mushrooms, brown
• 1 can tomatoes, chopped, approx. 400 g
• 1 can of lentils, approx. 400 g
• 250 ml vegetable stock
• 3 garlic cloves
• 1 onion(s)
• 1 bunch of parsley
• 3 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tsp raw cane sugar
• ½ tsp chili flakes
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

With potato crust instead of mashed potatoes

Slice the mushrooms. Drain the lentils in a sieve and rinse with clean water. Finely dice the garlic cloves and onion. Chop the parsley. Halve the potatoes and cook in salted water until tender. Meanwhile, heat a little oil in a large pan and sauté the onions until translucent. Add the garlic and sauté briefly. Then add the mushrooms and season lightly with salt and pepper. Sauté the mushrooms until the mushroom liquid has evaporated. Then add the tomato paste, sugar, and chili flakes and sauté briefly. Deglaze with the Worcestershire sauce, chopped tomatoes, and vegetable stock, and add the lentils. Simmer the sauce with the lid uncovered until it has reduced by half. Season with salt and pepper, and stir in 3/4 of the parsley. Preheat the oven to 180°C. Transfer the sauce to a small casserole dish. Drain the potatoes and let them cool. Mash them lightly with a potato masher and spread them on top of the casserole dish. Brush with a little oil and season lightly with salt and pepper. Turn on the grill and cook the casserole in the oven until the potatoes are browned. Sprinkle with the remaining parsley before serving.