A hearty 10-ingredient vegan shepherd’s pie filled with hearty vegetables and lentils and topped with fluffy mashed potatoes. So delicious and filling you won’t miss the meat!
- 3 pound Yukon Gold potatoes, partially peeled (carefully washed)
- 3 – 4 soup vegan butter
- 1 soup olive oil
- 1 medium onion span> < span class="wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">(diced) span>
- 2 < span class="wprm-recipe-ingredient -unit">Cloves < span class="wprm-recipe-ingredients-name">Garlic ( chopped) li>
- 2 soup tomato paste (optional)
- < span class="wprm-recipe-ingredient-amount">1 healthy pinch per piece Sea salt and black pepper
- 1 1/2 cups brown or green lentils uncooked span> (rinsed and drained)
- 4 Cups Vegetable broth (DIY or store bought)
- 2 cc fresh thyme (or under 1 teaspoon dried thyme for 2 teaspoons fresh)
- 1 10 ounces Bag of frozen mixed vegetables : Peas, carrots, green beans and corn
- Cut large potatoes in half, place in a large saucepan and Top up with water until just covered. Bring to a boil over medium-high heat, then season generously with salt, cover and cook for 20-30 minutes or until they slide off the knife very easily.
- When cooked, drain, return to the pan to evaporate any remaining water, then transfer to a mixing bowl. Use a potato masher, dough cutter, or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as directed in original recipe // adjust if batch size changes) and season with salt and pepper to taste. Cover loosely and set aside.
- While the potatoes are baking, Preheat oven to 450F and lightly grease a 2-quart baking pan (or similarly sized bowl, such as a 9×13 pan). An 8×8 doesn’t fit everything, but it does close! Original recipe is written // adjust number or size of dish if you change batch size). “wprm-recipe-instruction” style=”list-style-type: decimal;”>In a large saucepan over medium-high heat, sauté the onions and garlic in olive oil until tender, about 5 minutes.Add tomato paste (optional) and a pinch each of salt and pepper. Then add the lentils, broth and thyme and stir. Bring to a boil. Then cover and reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). When tender, remove the lid and continue to simmer uncovered, stirring frequently to evaporate excess liquid.Cook for the last 10 minutes, add the frozen vegetables, stir and cover to blend the flavors.OPTIONAL: To thicken the mixture, add 2-3 tablespoons (amount as directed in original recipe // adjust if changing batch size) mashed potatoes and stir. Alternatively, scoop 1/2 of the mixture and stir in 2 Tbsp (the amount listed in the original recipe // adjust if changing batch size) cornstarch or arrowroot powder and whisk. Return to the pot and thicken with the whisk.Taste and season if necessary. Then place in the prepared casserole dish and carefully top with mashed potatoes. Smooth out with a spoon or fork and season with another peppercorn and some sea salt.Place on a baking sheet to avoid overflow Set aside and bake 10-15 minutes or until thigh is lightly browned on top.Let cool slightly before serving. The longer it sits, the thicker it gets. Allow to cool completely before covering, then refrigerate for up to a couple of days. Reheats well in the microwave.
< li class= "wprm-recipe-ingredient" style="list-style-type: disc;"> Sea salt and black pepper (to taste)