Name: Emma’s Carrot Mash Shepherd’s Pie
Yield: Makes 1 small tray
Ingredients: 1 potato, peeled and chopped; 4 large carrots, chopped; steamed greens or salad, to serve; 240 ml (8½ fl oz/1 cup) vegan stock; 350 ml (11½ fl oz/1½ cups) passata (sieved tomatoes); 1 tablespoon Plant Cream, or shop-bought; salt and freshly cracked black pepper; 1 yellow onion, diced; 2 garlic cloves; 30 g (1 oz) thyme leaves, chopped; 1 teaspoon herbes de Provence; 125 g (4 oz/1 cup) quinoa; 60 g (2 oz/¼ cup) red lentils; 1 bay leaf; 1 teaspoon sweet paprika; 200 g (7 oz) GMO-free smoked tofu, diced (optional); olive oil, for frying

Preparation info

Makes
1
small tray

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

This recipe can look a bit long, but I seriously suggest doubling it so you can keep some for later.

Ingredients

4 large carrots, chopped
1 potato, peeled and chopped
1 tablespoon

Method

Preheat the oven to 180°C (350°F/Gas 4).

Cook the carrot and potato in boiling water for about 10 minutes until soft. Drain and set aside to cool. Mash with a splash of plant cream and salt and pepper to taste.

Heat a generous slug of olive oil in a large saucepan and f

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Ingredients

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