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Shepherd's Pie

Vegan Shepherd's Pie

About a year ago my parents both did genealogy tests. Much to our surprise, we have a lot of British ancestry. That inspired me to make this dish - a UK classic with a twist. Super hearty and filling, perfect for a cold winter evening. Bonus: it contains no meat or dairy. Yep - a VEGAN shepherd's pie. This dish is so simple and tasty, you have to give it a try!
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes

Ingredients
  

Filling

  • 1 1/2 cup lentils
  • 2 bay leaves
  • 1 tbsp olive oil
  • 1/2 onion diced
  • 2 cups frozen "school lunch" veg carrots peas, corn - fresh is ok too!
  • 1 cup diced mushrooms
  • 2 medium stalks of celery diced
  • 2 cloves crushed garlic
  • 1/2 cup vegetable broth
  • 2-3 tbsp flour
  • 3 tbsp tomato paste
  • S&P to taste plus your favorite seasoning blend I use something similar to Italian seasoning

Mashed Potatoes

  • 4 potatoes peeled and chopped
  • 4 tbsp of vegan butter*
  • 2 cloves of garlic minced
  • 1/4 cup plain plant milk unsweetened
  • salt & pepper to taste

Instructions
 

  • Preheat oven to 365 degrees. Add diced potatoes to large pot and begin boiling.
  • Add lentils to a pot of water (approx 4 cups water per cup lentils. Add two bay leaves. Bring to boil before covering and simmering for 25 minutes (or until soft).
  • While lentils cook, begin working on veggie filling. In a heavy cast iron skillet coated with oil, add onion and celery. Cook until onion becomes translucent and celery starts to soften, about 4 minutes.
  • Add in the mixed veg, mushrooms, and garlic. Cook for 5 minutes on medium low heat.
  • Add flour and allow it to coat all the vegetables. Add in tomato paste and allow to caramelize.
  • Add vegetable broth and lentils. Stir. Add favorite seasonings. Simmer for about 10 minutes as sauce thickens. Add more or less liquid/flour if necessary.
  • Once filling has thickened, carefully layer mashed potatoes on top - using the back of a spoon to smooth the top. If you're feeling fancy, use a fork to make a design on the top of the potatoes. Sprinkle with dried parsley.
  • Bake in oven for 20 minutes or until the potatoes have browned to your liking.
  • This freezes pretty well and also can keeps excellent in the fridge for a few days of leftovers!