Lentil Shepherd's Pie

Servings: 6 | 1 minutes

Shepherd's pie is a classic British dish that was traditionally made with minced lamb. This vegan version is a delicious and healthier alternative that still packs plenty of flavor.

The origin of shepherd's pie is thought to have come from the United Kingdom in the 19th century, when cooks would use leftover roasted meat to make a savory pie.

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
2 carrots, diced
1 cup mushrooms, sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
2 cups cooked brown lentils
1/2 cup vegetable broth
3 tablespoons tomato paste
2 tablespoons vegan Worcestershire sauce
2 tablespoons white wine vinegar
1/4 cup vegan butter
1/4 cup all-purpose flour
1 1/2 cup unsweetened almond milk
2 pounds potatoes, peeled and cut into cubes

Instructions

Preheat oven to 375 degrees F (190 C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Once hot, add the garlic and onion and saute for 4-5 minutes or until the onion is translucent.
Add the carrots and mushrooms and cook for 3-4 minutes. Then, add the oregano, thyme, black pepper, and salt, stirring to combine.
Stir in the lentils, vegetable broth, tomato paste, Worcestershire sauce, and vinegar. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
Transfer the mixture to the prepared baking dish.
In the same skillet, melt the butter over medium heat. Once melted, add the flour and stir, cooking for 1-2 minutes. Gradually pour in the almond milk, whisking constantly, and cook for 5 minutes or until thickened.
Pour the sauce over the lentil mixture in the baking dish and stir to combine.
Lay the potatoes over the top, pressing down gently to adhere. Transfer the dish to the preheated oven and bake for 45 minutes or until the potatoes are golden brown and the filling is bubbly.