I don’t need to justify my love of vegetarianism or a plant-based diet, my blog is a testament to that. But I do sometimes miss the wholesome family meals that are usually meat-based, and I think that’s OK!

Most of my family still eat meat to an extent and I’ll cook it as long as it’s free range organic. Last night I made shepherds pie for them all and I wanted something as warming and wholesome for me so I made this mini vegan shepherds pie (or cottage pie – what’s the difference??)

Honestly, I didn’t think it would be fulfilling. Maybe tasty but not as fulfilling as its meaty counterpart. But I’m so glad I was wrong. It was fulfilling, filling, tasty, wholesome and warming, and it was healthier and vegan. I’m sold! Have I sold it to you? If so, here’s the recipe…

Ingredients (serves 2)

Drizzle of olive oil or coconut oil, depending on preference
1 large onion, sliced
1 cup red lentils
2 cups vegetable stock
2 carrots, cut into small cubes
A few sprigs of fresh rosemary, taken off the sprigs and chopped
1 tin of chopped tomatoes
1 tsp Worcestershire sauce
1 tsp paprika
6 7 King Edward potatoes
Quarter cup almond or oat milk
Handful of grated vegan cheese (I used Follow Your Heart)
2 tbsp dairy free butter (I used Biona)
Himalayan salt & black pepper

Method

Preheat the oven to 170*

Peel and chop the potatoes and put them in a pan of boiling water until they are soft enough to mash.

While they’re boiling, cook the lentils in the stock until nearly fully cooked but reserving a tiny bit of water back.

While this is happening, fry the onion in the oil over a low heat until soft and transparent. Remove about a quarter of the onion and put in a bowl and set aside. Add the carrots to the onion still in the pan and cook gently.

When the lentils are ready, add them to the pan with the onion and carrot and add the tinned tomatoes, rosemary, Worcestershire sauce, paprika and a bit of salt and pepper and simmer on a low heat.

Drain the potatoes and return them to the saucepan. Mash them with the milk and butter until you reach desired consistency then add some salt and the cheese and mix.

Pour the lentil mix into a baking dish, then spoon the potatoes on top and put in the oven for 30 mins. You can add more cheese on top 15 minutes into cooking in the oven if you want.

Love & health,
Lauren