Healthy Budget Eats, Ep 2: Shepherd’s Pie

Updated at: Thu, 02 May 2024 13:42:12 GMT

Step 1

Preheat the oven to 350 degrees F (180 C). Rehydrate the dried mushrooms with 2.5 cups of boiling water and let them rest for 30 minutes. Drain but reserve the water.

Step 2

Combine the stock powder with the TVP, and cover with 1 cup boiling water. Let it rest until the water has been absorbed.

Step 3

Peel and chop the potatoes into equal pieces. Add to a large pot of salted cold water. Bring to a boil. Lower the heat to medium and let simmer for 15 to 20 minutes until the potatoes are very soft. Drain and mash using a ricer, potato masher or fork. Incorporate the olive oil and milk until smooth and creamy. Season with a dash of salt, black pepper and nutmeg.

Step 4

To a pot on medium heat, add 1 tbsp of olive oil and the onions, and cook for 5 minutes until golden. Add the garlic, carrots, tomato paste, flour, tamari thyme and rosemary and cook for 1 minute, stirring constantly. Add the mushroom water.

Step 5

Finely dice the shiitake mushrooms. Roughly mash the lentils using a fork. Add the lentils, TVP, and mushrooms to the pot. Lower the heat and cook for 10 minutes covered. Adjust salt & pepper to taste.

Step 6

To an oven-safe dish, add the lentil base. Spread mashed potatoes on top. Cook for 35 minutes. Allow 5 minutes before serving. Enjoy!

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