Rub 27x36cm casserole with raw garlic clove, grease with vegan butter or olive oil (a spray is easiest)
Boil lentils in 1.5 l of water for 40min (or use 2x 660g glas jars of lentils)
Or cook lentils w/out soaking in thermomix
If termomix available: add 500g lentils, tbsp veggie broth powder and 1.5l water; program 100C for 40min reverse speed 1. Done :)
Lentils into casserole
Add salt & pepper to please your taste
Mince garlic (in tmx at speed 7), onion, carrots (tmx 5) and sautee with thyme in olive oil (tmx varoma speed 1 for 3min)
Add garlic etc to lentils in casserole and combine everything
Let heat up and simmer at low temperature
Grind pepper over lentils if desired
Peal off knobbly parts of potato. I often leave a large amount of skin on because I like it. Choose what you prefer.
Dice potatoes and start boiling salted water in pot
When water is boiling add the potatoes, cover with lid and set timer for 15 minutes
During cooking time you will need to lessen heat so potatoes don't boil over
Preheat 220 oven
Potatoes need to be very soft for mashing, and if done, pour out water (keep it for making cashew cream)
Potatoes back into pot, lid on and now blend cashews with water at highest speed for 90 seconds
Start mashing up potatoes, add cashew cream (depending on type of potato you might not need all of the cream) and a dab of butter. Add salt, nutmeg and pepper to your taste.
If using separate frying pan, transfer thickened lentils to casserole. Lentils are the base layer
Top with mashed potatoes
Into oven for 10-15 minutes until mash is a bit browned at peaks
If lentils are a bit liquidy you can use hot-air oven, then please turn down to 200
As I have left the peal on half of the potatoes, you can see specks of it in the baked potato crust of this just out-of-the-oven delicious shepherd's pie
