Vegan Shepherd's Pie with Lentils

Ingredients for 4 servings:

• 250 g mushrooms, brown
• 200 g smoked tofu
• 100 g lentils, uncooked
• 100 g peas
• 1 slice(s) celery
• 3 carrots
• 1 leek(s)
• 1 garlic clove(s)
• 1 onion(s)
• 3 tbsp soy sauce
• 1 tbsp thyme
• 2 tsp Dijon mustard
• ½ tsp paprika
• ¼ tsp cayenne pepper
• 1 shot of red wine, vegan
• salt and pepper
• oil
• 1 sachet of mashed potato powder
• 1 tbsp vegan margarine, e.g. Alsan
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Very filling and easy to prepare

Cook the lentils in salted water with plenty of liquid until tender. Drain and set aside. Finely dice the celery, carrots, onion, and garlic, and slice the leek. Heat a little oil in a large pan. Chop the mushrooms and smoked tofu, add them to the pan, and fry until the mushroom liquid has evaporated. Add the onions, garlic, carrots, celery, and leek and sauté until the onions are translucent. Then add the lentils. Season with salt and pepper. Add a splash of red wine and continue frying until the liquid has completely evaporated. Stir in the soy sauce, mustard, thyme, paprika, cayenne pepper, and some freshly ground pepper. Let everything simmer for a moment longer and finally season with salt. Mix the mashed potatoes with hot water and 1 tablespoon of margarine and season to taste. Preheat the oven to 200°C. Pour the filling into a baking dish and spread the potato mixture evenly over it. Bake in the oven for 25 minutes, then broil until the crust begins to brown. Serve while still hot.