Enamel Round Pie Dish
- 7 medium-sized white potatoes
- ¼ cup + 1 tbsp olive oil
- 3 tbsp nutritional yeast
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 3 cloves of garlic
- ¼ cup spring onion
- 420g can lentils
- 420g can red kidney beans
- 1 tbsp tomato paste
- ½ cup almond meal
- 3 fresh basil leaves (optional)
- sesame seeds (optional)
Preheat the oven to 180°C.
Fill a saucepan 3/4 full with water, and boil water over high heat on the stove.
Whilst the water is boiling, cut potatoes into cube-sized pieces and then carefully place in boiling water. Allow to boil for 25-30 minutes or until completely soft.
Whilst the potatoes are boiling, chop the garlic cloves and spring onion finely and add to a saucepan with 1 tbsp of olive oil. Put on the stove over medium heat.
Drain and rinse the red kidney beans and lentils, before adding them to the garlic cloves and spring onion. Add 1 tsp salt, tomato paste and almond meal, mixing well on a medium heat.
Once the lentil mixture is well-combined, turn off the heat and set aside.
Once the potatoes are soft, drain them and add them to a mixing bowl with 1/4 cup olive oil, nutritional yeast, 1 tsp salt, garlic powder and onion powder. Mash well until smooth.
Using an Enamel Round Pie Dish, add lentil mixture to the bottom, topping with mashed potato and sprinkling with sesame seeds. Bake in the oven for 30 mins at 180°C.
Remove the Shepherd's Pie from the oven, topping with fresh chopped basil and serving hot.
Recipe created by @amandaducks