Our fave shepherd’s pie… Vegan version. A delicious recipe signed Marie Laforêt!
Cook the lentils in a pot of water during 20 minutes. Peel and cut the sweet potatoes into pieces and cook in a big pot of boiling water. Heat the olive oil in a pan, add the shallots and minced garlic. Add the drained lentils, the herbs — cook during 5 to 10 minutes. Divide in the bottom of a gratin dish. Drain the sweet potatoes and press them in a potato masher, season. Spread the mashed potatoes on the lentils. Divide the cream and sprinkle with malted yeast. Bake 15 minutes at 180°C and place for a few minutes under the grill.
Vegan by Marie Laforêt, published by Editions La Plage, €29.95
Also discover the veggie salad with carrots and lentils and the cutlet with vegan cream.
