Recipe

Vegan Shepherd’s Pie

A cozy lentil-and-vegetable pie topped with golden mashed potatoes.

Ingredients

• 2 lb (900 g) russet potatoes, peeled and cubed
• 1/2 cup unsweetened plant milk
• 3 tbsp vegan butter
• Salt and pepper to taste
• 3 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz (225 g) mushrooms, chopped
• 3 cloves garlic, minced
• 1 cup green or brown lentils
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 3 cups vegetable broth
• 1 cup frozen peas

Method

1. Boil potatoes in salted water 15–18 min until tender. Drain. Mash with plant milk, vegan butter, salt, and pepper.
2. Heat oil in a large skillet. Sauté onion, carrots, celery, and mushrooms 8 min.
3. Add garlic, cook 30sec.
4. Stir in lentils, tomato paste, soy sauce, vinegar, thyme, and broth.
5. Simmer 25–30 min until lentils are tender and mixture is thick.
6. Stir in peas. Transfer to a 9×13 baking dish.
7. Spread mashed potatoes over top, fluff with a fork.
8. Bake at 400°F (200°C) for 25 min until top is golden. Rest 5 min.

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A Dinner123 kitchen recipe, licensed under CC BY 4.0.

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