Vegan Shepherd’s Pie

This Vegan Shepherd’s Pie is a hearty and comforting dish that combines a savory vegetable filling with a creamy mashed potato topping. Perfect for a cozy dinner, this recipe is both nutritious and satisfying. The blend of lentils, vegetables, and herbs ensures a rich and flavorful filling, while the mashed potatoes provide a smooth and creamy finish. This dish is sure to become a favorite in your household.

Appliances and Special Utensils

• Large saucepan
• Medium pot
• Colander
• Potato masher or handheld mixer
• Baking dish (9×13 inches)
• Wooden spoon
• Knife
• Cutting board

Ingredients

For the Filling:
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 large carrots, diced
– 1 cup celery, diced
– 1 cup mushrooms, chopped
– 1 cup frozen peas
– 1 cup canned or cooked lentils, drained and rinsed
– 1 cup vegetable broth
– 2 tbsp tomato paste
– 2 tbsp soy sauce or tamari
– 1 tbsp flour
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste

For the Mashed Potato Topping:
– 4 large potatoes, peeled and cubed
– 1/2 cup unsweetened plant-based milk
– 2 tbsp vegan butter
– Salt and pepper to taste

Instructions

1. Prepare the Potatoes: Place the cubed potatoes in a medium pot and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain and return to the pot.

2. Mash the Potatoes: Add the plant-based milk, vegan butter, salt, and pepper to the potatoes. Mash until smooth and creamy. Set aside.

3. Prepare the Filling: Preheat your oven to 400°F (200°C). In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are soft, about 5-7 minutes.

4. Add Mushrooms and Peas: Stir in the mushrooms and cook for another 3-4 minutes until they are softened. Add the frozen peas and cook for an additional 2 minutes.

5. Add Lentils and Seasoning: Stir in the lentils, vegetable broth, tomato paste, soy sauce, flour, thyme, and rosemary. Cook, stirring occasionally, until the mixture thickens, about 5 minutes. Season with salt and pepper to taste.

6. Assemble the Pie: Transfer the vegetable and lentil mixture to a baking dish. Spread it out evenly. Top with the mashed potatoes, spreading them out to cover the filling completely. Use a fork to create a pattern on the surface if desired.

7. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges.

8. Serve: Let the Shepherd’s Pie cool for a few minutes before serving. Enjoy your delicious and hearty Vegan Shepherd’s Pie!