Low Carb Smoky Shepard’s Pie
A low carb Shepard's Pie made with our EK5258 Plant M!lk Maker
500ml vegetable stock
230g green lentils, cooked
200g mushrooms, sliced
100g sundried tomatoes
90g walnut pulp
4 tbsp tomato puree
3 garlic cloves, minced
2 carrots, diced
2 sticks of celery, diced
2 tbsp smoked paprika
1 onion, diced
Salt and pepper
125g Greek plant yoghurt
3 tbsp plant milk
2 garlic cloves, minced
1 cauliflower head
Salt and pepper, to taste
Step 1: Blend together the walnut pulp, lentils, smoked paprika and sundried tomatoes in a food processor.
Step 2: Fry the walnut mixture in a pan, and then add in the onion, carrots, mushrooms, celery and garlic
Step 3: Meanwhile, stir together the vegetable stock with the tomato puree and season to taste before pouring over the vegetable mixture.
Step 4: Pour the mixture into a large dish or 6 smaller dishes.
Step 5: To make the topping, pulse the cauliflower in a food processor and steam until soft.
Step 6: Puree the cauliflower in a food processor and drain through a sieve to remove excess water.
Step 7: Stir in the plant yoghurt, garlic and plant milk and spoon this over the shepherd’s pie.
Step 8: Bake at 180 degrees for 30-40 minutes until the top is golden brown.