Vegan Shepherds Pie

This recipe was created by the talented Nicola from @veggie_nerd 

Serves 4


1 Small onion
2 Diced Carrots
2 Garlic cloved
1 tsp olive oil
120g TVP, soaked in boiling water
2 handfuls of sliced green beans
1 tin tomatoes
1/2 cup water
1/4 cup tomato paste
1 TBS red wine vinegar
1 TBS Worcestershire sauce
1 tsp caraway seeds (or fennel seeds)
1 tsp beef style stock powder
Spring rosemary
2 bay leaves
Cracked pepper


Saute 1 small onion, 2 diced carrots and 2 cloves garlic in a little olive oil until soft.
Then add the rest of the ingredients
Simmer for 10 minutes, remove the rosemary and bay leaves
Then tip in a tin of drained lentils and 1/4 cup chopped parsley
Transfer to 4 ramekins and make sure to leave room for mash top
Once filling is transferred, cook your mash by boiling 750g of peeled potatoes.
Drain and add 1/4 cup soy milk, 2tbps nooch and a tsp of salt until the mash is smooth
Bake in the oven and top with Vegan Cheesy Flavour Sprinkles