Q: “Hello again!!

Is it possible to get the recipe for the Vegan Shepherds pie?!”

You asked for it….Here’s the recipe for our Vegan Shepherd’s Pie!

This good clean recipe is a tasty, meatless take on the classic Shepherd’s Pie. It’s made with lentils instead of ground meat and a blend of nutritious veggies, simmered together in a delicious sauce, and topped with the creamy (but dairy free) mashed potatoes.

It’s a satisfying and comforting dish that will be your new favorite family dinner! Cheers!

Vegan Shepherd’s Pie

Ingredients

1/4 cup olive oil, divided
8 ounces portabella mushrooms (2 large mushroom caps), lightly pulsed in food processor
1 medium yellow onion
2 cloves garlic, minced
2 large carrots
1 teaspoon sea salt, divided
3 tablespoons all-purpose flour (we used arrowroot powder for gluten free)
1 teaspoon smoked paprika
1 tablespoon dried sage
2 cups vegetable broth
1 cup frozen peas
1 15-ounce can lentils, drained (or 1 1/2 cups cooked lentils)
1 tablespoon Worchestershire (coconut aminos are a good substitute)
1 teaspoon finely chopped fresh rosemary, for the garnish

For The Mashed Potatoes:

3 pounds yukon gold potatoes (wash thoroughly - you don't have to peel.)
3-4 Tbsp vegan butter (we like Myokos)
2-3 cloves garlic (minced) sautéed on medium heat for 2 minutes in olive oil
Sea salt and black pepper (to taste - start with 1 teaspoon salt + 1/4 teaspoon pepper)

Instructions:

Preheat the oven to 400
Make the mashed potatoes: Quarter the potatoes, place in a large pot and fill with cold water until they’re just covered. Bring to a low boil on medium high heat, add a generous pinch of salt, and cook for 20-30 minutes or until they can be cut with a knife easily. (Drain, and reserve the potato water for mashing.)
Add the potatoes back to the hot pot to evaporate any remaining water, then transfer to a mixing bowl. Add vegan butter, garlic (sautéed in olive oil) , and season with salt and pepper to taste. Mash with a potato masher until the desired texture is reached. If the potatoes are dry - add a small amount of the reserved potato water.
Note: the mashed potatoes can be made a day ahead.
Prep the veggies: Lightly pulse the mushrooms in a food processor. Peel and slice the carrots into thin half-circles. Cut the onion into thin slivers length-wise
Make the filling: In large pot, heat 2 tablespoons olive oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender. Reduce the heat to medium and add 2 tablespoons olive oil and the sliced onion and carrots. Sprinkle with 1/2 teaspoon salt and cook 5-6 minutes until the onions are tender. Add garlic to the pot and continue to cook for 1 minute.
Reduce the heat to medium low. Stir in the flour (or arrowroot powder), smoked paprika, and sage and cook for 1 minute. Add the vegetable broth, peas, lentils (drained if using canned), Worchestershire and remaining 1/2 teaspoon salt. Cook for about 5-6 minutes until the broth is very thick and the vegetables are heated.
Bake: Pour the filling into a 2-quart baking dish. Spread the mashed potatoes in a layer on top. (You might need to add more starchy water to make them spreadable.) Bake 18 to 20 minutes until the potatoes are lightly browned. Broil for 1 to 2 minutes if needed to brown. Garnish with chopped rosemary and serve warm.