Plantain Shepherd's Pie
Serves 620 mins prep30 mins cook
A delicious vegan shepherd's pie made with a hearty lentil and walnut filling, seasoned with jerk spices and topped with creamy mashed sweet and semi-sweet plantains.
0 servings
What you need
tsp cayenne
cup coconut milk
tsp allspice
tsp pepper
tsp thyme
tsp onion powder
cup water
tsp salt
tsp cinnamon
oz tomato sauce
oz lentil
pinch salt & pepper
cup walnut
cup nondairy butter
Instructions
1: Load onion, pepper, celery, carrot, mushrooms and walnuts into a food processor. Pulse until ground and uniform in texture. 2: Saute in a large pot by itself for 5-8 minutes or until mixture dries out a bit. 3: Add jerk spice blend, lentils, tomato sauce, stock cubes, herbs and water. Mix until combined. Let simmer for 15 mins on med-low heat stirring occasionally. 4: For topping, peel and chop plantain, boil until semi sweet plantain are fork tender. 5: Transfer to bowl with butter, coconut milk, salt and pepper, mash until texture is consistent and smooth. 6: Transfer filling to baking dish in an even layer, load mashed plantain on top and spread even. 7: Optionally top with grated plant based parmesan and bake at 400ºF for 30 mins. 8: Let cool for at least 20 mins after baking. Serve and enjoy.View original recipe