A family-friendly and satisfying Vegan Shepherd’s Pie recipe gets an Indian twist. Loaded with flavour-packed green lentils simmered in a tomato sauce infused with traditional South Asian spices, and topped with velvety mashed potatoes. Heads up, it’s so Desi~licious that you’ll want more than one helping!
I think you’ll agree that Shepherd’s pie exudes all the comfort food vibes. Perhaps it’s the combo of a meaty layer topped with luscious, soft potatoes. So yummy!
Having grown up in the UK, our family recipes have always had some sort of Eastern and Western fusion. Mum used to create something similar using meat. And as we’ve committed to eating more plants, I was eager to plan a vegan version of Shepherd’s Pie – with all the South Asian feels.
With the launch of my rebranded Youtube Channel, it’s been slightly more hectic with my workload. Yes, the need for easy and healthy Indian recipes for the family has become even more critical as I settle into a new routine. And this, my friends, is the perfect pick to add to our weekly meal plan. I hope you love it as much as we do 🙂
How To Make Vegan Shepherd’s Pie – In Ten Steps
Start with soaking the lentils for at least 20 minutes and boiling the potatoes (Image 1). Prep the lentils filling; heat the olive oil and fry the onion seeds, garlic and
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