A delicious vegan shepherd's pie made with a hearty lentil and walnut filling, seasoned with jerk spices and topped with creamy mashed sweet and semi-sweet plantains.
1: Load onion, pepper, celery, carrot, mushrooms and walnuts into a food processor. Pulse until ground and uniform in texture.
2: Saute in a large pot by itself for 5-8 minutes or until mixture dries out a bit.
3: Add jerk spice blend, lentils, tomato sauce, stock cubes, herbs and water. Mix until combined. Let simmer for 15 mins on med-low heat stirring occasionally.
4: For topping, peel and chop plantain, boil until semi sweet plantain are fork tender.
5: Transfer to bowl with butter, coconut milk, salt and pepper, mash until texture is consistent and smooth.
6: Transfer filling to baking dish in an even layer, load mashed plantain on top and spread even.
7: Optionally top with grated plant based parmesan and bake at 400ºF for 30 mins.
8: Let cool for at least 20 mins after baking. Serve and enjoy.
