“Dauphinoise Shepherds Pie” 🥧 (Serves two 8-12) (You’ll need a medium pie dish, I only had small or really big so had to use two smalls) 🧡 Filling: 1 chopped brown onion 5 chopped carrots 1 cup of peas 4 minced cloves of garlic 4 chopped sticks of celery 300g chopped mushrooms 1 tin of green lentils 1 tbl sp of yeast extract 1 tbl sp tomato puree 1 tbl spoon corn flour Tbl spoon veggie Worcestershire sauce Tsp dried mixed herbs Tbl sp chopped fresh/or dry rosemary Salt and pepper to taste 500ml of stock (I used vegan “beef” stock) 4 Bay leaves 🧡 Topping: Around 4-5 medium to large potatoes thinly sliced Flour (1.5 Tbl Sp), butter (Tbl sp) and milk (Approx 2 cup) for the roux (I used dairy free) 1 cup national yeast 1 tsp Dijon mustard Salt & pepper to taste 🧡 Method: (Preheat oven to 180) 1) Soften your onions in a pan with a little oil then add your garlic, then add your carrots & celery, herbs, tomato puree - mix and cook for around 10 mins 2) add your mushroo...