/gheeː peaː teaː/
Servings: 4 | 1 minutes | 380 kcal
Shepherd' Pie is traditionally made with lamb or beef, but this vegan version replaces the meat with lentils and mushrooms for a similar texture and flavor. It' a perfect comfort food for cold winter days.
This recipe is a hit with vegans and non-vegans alike, and is a regular feature in my dinner rotation. It' also a great way to use up leftover mashed potatoes!
Ingredients
- 1 cup Green Lentils
- 2 tbsp Olive Oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 8 oz Mushrooms, sliced
- 1 tbsp Tomato Paste
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 tbsp Soy Sauce
- 1 cup Vegetable Broth
- 1 cup Frozen Peas and Carrots
- 2 lbs Potatoes, peeled and diced
- 1/4 cup Vegan Butter
- 1/4 cup Non-dairy Milk
- to taste Salt and Pepper
Instructions
- Preheat the oven to 375°F.
- In a pot, combine the lentils with 3 cups of water and bring to a boil. Reduce the heat to low and let it simmer for 20-25 minutes or until the lentils are tender. Drain and set aside.
- In a pan, heat the olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.
- Add the sliced mushrooms and cook until they have released their moisture and are browned.
- Add in the tomato paste, thyme, rosemary, soy sauce, and vegetable broth and simmer for 10-15 minutes or until the liquid has reduced and thickened.
- Stir in the cooked lentils and frozen peas and carrots. Season with salt and pepper to taste.
- Meanwhile, cook the diced potatoes in boiling water for 15-20 minutes or until they are fork-tender. Drain and set aside.
- In the same pot, melt the vegan butter over low heat. Add in non-dairy milk and the cooked potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- In a baking dish, spread the lentil and mushroom mixture evenly at the bottom. Top it with the mashed potatoes and smooth it out.
- Bake in the preheated oven for 25-30 minutes or until the potatoes are lightly browned and crispy on top.