Lentil Shepherd's Pie

Steps

1. Boil the lentils and potatoes in separate pans.
2. Soak the walnuts in the stock with the Marmite or miso for 20–30 minutes.
3. Sauté the onions, celery, garlic and carrots. When semi-translucent, add the cooked lentils.
4. Blend the walnuts and stock with the vinegar.
5. Add the blended walnuts and stock to the lentils.
6. Add the nutritional yeast, rosemary, oregano, sage, pepper, salt and smoked paprika. Cook the lentil mixture until the flavours have come together and the liquid has evaporated.
7. Separately, mash the potatoes with olive oil or butter, salt, pepper and nutritional yeast.
8. Pour the lentil mixture into an oven dish. Layer the potatoes on top and score with a fork.
9. Bake at 160°C for 15–20 minutes.