Vegan Lentil Shepard’s Pie

by | September 27, 2019

Nothing beats a hot meal that brings you right back to your childhood kitchen. This hearty yet simple and delicious recipe from A Pinch of Plants is sure to please anyone who lands at your table this fall.

Warm hearts and stomachs with this classic comfort dish.

Lentils

Vegan Lentil Shepard’s Pie

Ingredients:

Filling:

  • 1 cup rinsed uncooked red lentils
  • 2 cups of veggie broth
  • 2 celery stalks chopped
  • 1 large carrot chopped
  • 1 medium onion chopped
  • 1 handful of mushrooms chopped
  • ¾ cup of peas
  • 2 tbsp flour
  • 1 tbsp tomato paste
  • 3 cloves garlic minced
  • 1 tbsp Miso paste dissolved in a tbsp of boiling water
  • 1 tbsp soy sauce or Tamari
  • 1 tbsp Vegan Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp rosemary finely chopped
  • ¼ tsp smoked paprika or liquid smoke
  • A pinch of salt & pepper

Mashed Potato Topping:

  • 6 large potatoes peeled and cut in half
  • 2 tbsp non-dairy milk
  • 1 tbsp olive oil
  • A pinch of salt & pepper
Vegan Shepards Pie

Method:

Filling Instructions:

  1. Slowly sauté the veggies (except peas) on medium low heat in 1 tablespoon oil for 10 mins.
  2. Add lentils, rosemary, peas, and sprinkle in flour.
  3. Cook another 2 minutes.
  4. Add dissolved miso paste, Dijon, veggie broth, Worcestershire, tomato paste, soy sauce (or Tamari), smoked paprika (or liquid smoke) and let simmer for 15 minutes stirring often.

Mashed potato Topping Instructions:

  1. Put potatoes in a large pot of cold water and bring to a rolling boil.
  2. Reduce to a simmer and cook until potatoes can be poked with a fork (about 15 minutes).
  3. Put all ingredients into a stand mixer and whip until fluffy or simply mash with potato masher.

Assembly:

  1. Put lentil mixture in medium sized baking dish and top with mashed potato.
  2. Bake at 400 degrees F for 20 minutes until bubbling hot. Feel free to broil for a minute or two at the end to brown the potatoes.  

You can find this great recipe and more from Pinch of Plants on her blog, as well as her Instagram!

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