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Lentil and Black Garlic Vegan Shepherd's



Umami ingredients, which include black garlic and dried porcini mushrooms are the holy grail of the amazing taste in this lentil pie. You get full of depth earthiness and sweetness, and undeniable pleasure with every mouthful. 



  • 3 tablespoons cumin, ground

  • 2 tablespoons coriander, ground

  • 1 tablespoon ground sweet paprika

  • olive oil

  • 1 whole celery stalk, chopped

  • 1 whole leek, chopped

  • 5 raw garlic cloves, chopped

  • 2 strings of rosemary, leaves stripped and chopped

  • 2 bay leaves

  • 2 tablespoons tomato puree

  • 300g uncooked green or brown lentils

  • 1 liter (about 4 cups) vegetable stock, and more if needed

  • Small bunch of fresh parsley leaves, chopped

  • 300g mixed frozen carrots and peas

  • 20g dried porcini mushrooms (or other dry, wild mushrooms like shiitake), chopped into small pieces

  • 50g Original Black Garlic cloves (about 2 whole bulbs, cloves peeled)

  • 2-3 tablespoons all purpose gluten-free flour

  • 1 kg floury potatoes, peeled and chopped 

  • 5 tablespoons plain, vegan yoghurt

  • Salt & pepper to taste

In a large saucepan, cover potatoes with plenty of water, season with salt generously and set to cook over a medium heat for about 20 min, until soft.

In a small pan, heat 4-5 tablespoons of olive oil, stir in cumin and coriander and sizzle this runny paste over medium heat until fragrant and toasty, about 3 minutes.

In a large, deep pan or skillet, soften celery, leek and garlic in a splash of olive oil, about 10 minutes, stirring often.

Add cumin and coriander paste from the other pan, paprika, rosemary, bay leaves, tomato puree, lentils, stock, parsley, carrots and peas and dried mushrooms. Bring it all to simmer, cover and cook over medium heat for about 20-25 min, until lentils and carrots are nice and soft. Stir occasionally and add a little extra stock if necessary. 

Meanwhile, in a small pan sizzle the flour in about 4 tablespoons of olive oil, over a medium heat for about 2-3 minutes, until the flour begins to brown and smells like a freshly made toast. Stir in the cooked flour into the pie filling. It will bring all ingredients together.

When done, season with salt and pepper to taste and transfer this pie filling into a baking pan or individual casserole dishes. Scatter black garlic all over and gently push it down into the pie filling.

Drain the cooked potatoes and mash them with yoghurt until super creamy. Adjust the seasoning and spoon the mash over the pie filling. 


TIP: To brown the mashed potato on the top, drizzle it with olive oil and place under a grill for 10 minutes.

This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.










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