PIES AND PASTRY | 125 AMIT’S SHEPHERD’S PIE POTATO TOPPING 8 potatoes 2 Tbs vegan butter or olive oil ¼ cup unsweetened soy milk 1 tsp nutritional milk (mixed with soy milk) MEAT MIXTURE 2 Tbs olive oil 300g vegan mince, defrosted (Amit’s favorite is Sensational) ½ cup brown lentils 1 large onion, diced 3 cloves garlic, crushed 1 carrot, diced small 1 large stalk celery, cut into small pieces 3 Tbs tomato paste ¼ cup parave soup/boiling water 1 tsp soy sauce 1 tsp each sweet and spicy paprika, cumin and Baharat (Optional) Salt and pepper to taste POTATO TOPPING Peel and cube potatoes evenly. Place in a large pot of cold water with salt and cook until very tender and soft. Combine soy milk and nutritional yeast. Drain potatoes and transfer to bowl. Add vegan butter and gradually add a few tablespoons of soy milk mixture while mashing potatoes as smooth as possible. The mashed potatoes need to be silky but still firm; add more soy milk if needed. Taste and add salt if needed; put aside. MEAT MIXTURE Place lentils in a small pot and cook until al dente, then drain and set aside. In a large pan, pour in olive oil and heat on medium heat. Add onion and sauté until it starts to turn golden brown. Add celery and carrots and sauté for a few minutes until veggies start to ‘sweat’. Add garlic and mix until fragrant. Transfer mixture to a big bowl. In the same pan on medium high heat, add the defrosted mince and crumble with a spoon. Add more olive oil, if needed. Sauté for about 5 minutes, making sure to break up the big chunks. When the mince has browned and in fine pieces, add the cooked vegetables and lentils and the spices and soy sauce.
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