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!

Ingredients

Potatoes

  • 3 pound Yukon Gold potatoes, partially peeled (carefully washed)
  • 3 – 4 soup vegan butter
  • < li class= "wprm-recipe-ingredient" style="list-style-type: disc;"> Sea salt and black pepper (to taste)

    < h4 class="wprm-recipe-group-name wprm-recipe-ingredients-group-name wprm-block-text-bold"> FILLING
    • 1 soup olive oil
    • 1 medium onion < span class="wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">(diced)
    • 2 < span class="wprm-recipe-ingredient -unit">Cloves < span class="wprm-recipe-ingredients-name">Garlic ( chopped)
    • 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 (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

    Instructions

    • 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.
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