Shepherd's Pie (Slow Cooker)
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| SOURCE |
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ABBIE (I forgot to take a photo at the start) |
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INGREDIENTS
| 1 |
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large onion, diced
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| 1 |
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tablespoon olive oil
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| 4 |
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stalks celery, diced
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| 2 |
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large carrots, diced
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| 2 |
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cloves garlic, crushed
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| 1 |
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teaspoon salt
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| 1/2 |
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teaspoon dried thyme
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| 1/2 |
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teaspoon cracked pepper
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| 1.5 |
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cups lentils, picked over and rinsed
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| 1 |
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can diced tomatoes
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| 2 |
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cups veggie stock
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| 1 |
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cup frozen peas
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| 4 |
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cups mashed potato
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| 1 |
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handful grated vegan cheese |
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INSTRUCTIONS
| 1. |
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Layer onion, olive oil, carrot, celery, garlic, salt, thyme, pepper, lentils, tomatoes, veg stock into slow cooker.
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| 2. |
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Cook on low for 6 hours or high for 3 hours.
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| 3. |
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When cooking is complete, stir in peas.
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| 4. |
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Spoon into casserole dish, top with mash potato, then cheese, then bake on 200° for 20 to 30 mins (until cheese is brown). |
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