PREP TIME: 30 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 50 MINUTES

ingredients

Shepherd’s Pie Filling

• 1 cup leek (green leaves only)

• 3 large carrot peeled and diced

• 2 parsnips peeled and diced*

• 15 oz canned lentils (drain and rinsed)

• 1 tbsp garlic infused oil

• 14.5 oz canned Fire Roasted Tomatoes (no salt added)

• 1 cup low FODMAP veggie stock

• ¼ cup walnuts or pumpkin seeds

• ¼ tsp dried thyme

• ½ tsp paprika

• Season with salt and pepper

Potato Topping

• 3 ½ cups potatoes peeled and diced

directions

1. Preheat oven to 375°. Grease a large oven-proof dish.

2. Prepare the leek by finely dicing the green leaves, peel and dice the carrot , parsnips (or more potato) into small cubes. Roughly chop the walnuts (or pumpkin seeds).

3. Place the potatoes in a large saucepan, cover with water and bring to the boil. Allow to simmer for 15 minutes until tender. Drain, add the dairy-free butter and salt, then mash until smooth. Add additional dairy-free milk if potatoes are too dry.

4. While the potatoes cook, make the pie filing. Heat a large frying pan over medium heat. Add the garlic infused oil, then sauté the leeks for 1-2 minutes until fragrant. Add the carrot and parsnips (or potato) and sauté for 4 to 5 minutes, stirring frequently. Next add the canned tomatoes, stock, rinsed lentils, walnuts (or pumpkin seeds), thyme, and paprika. Turn down the heat and allow to simmer for 15-20 minutes until thick.

5. Transfer the filing into the oven-proof dish and top with mashed potatoes. Sprinkle the vegan cheese shreds on top and bake for 20 minutes. Then place under the broiler for a couple of minutes until golden brown.