Ingredients:
For the Mashed Potatoes:
- 4-5 large potatoes, peeled and diced
- 1/2 cup unsweetened plant-based milk (almond, soy, oat, etc.)
- 1/4 cup vegan butter or olive oil
- Salt and pepper, to taste
- Optional: 1-2 cloves garlic, minced (for extra flavor)
For the Filling:
- 1 cup dry lentils (or 2 cups cooked lentils, green or brown)
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 medium carrots, diced
- 1 cup frozen peas
- 1/2 cup corn kernels (optional)
- 2 cloves garlic, minced
- 1 cup vegetable broth (low-sodium)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- 2 tbsp flour or cornstarch (optional, for thickening)
- Fresh parsley for garnish (optional)
Instructions:
For the Mashed Potatoes:
- Boil the Potatoes: In a large pot, place the diced potatoes and cover with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Mash the Potatoes: Drain the potatoes and return them to the pot. Add the plant-based milk, vegan butter or olive oil, and season with salt and pepper. Mash until smooth and creamy. For extra flavor, you can add minced garlic while mashing.
- Set Aside: Set the mashed potatoes aside while you prepare the filling.
For the Filling:
- Cook the Lentils: If using dry lentils, rinse them and cook according to the package instructions (usually around 25 minutes) in water or vegetable broth. Once cooked, drain any excess liquid and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and garlic. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the Filling Ingredients: Stir in the cooked lentils, peas, corn, tomato paste, vegetable broth, thyme, rosemary, smoked paprika (if using), and salt and pepper. If you want a thicker filling, mix the flour or cornstarch with a bit of water to create a slurry and stir it into the filling to thicken it.
- Simmer: Let the filling simmer for 10-15 minutes, stirring occasionally, until it thickens and the flavors meld together. Taste and adjust seasoning if needed.
Assemble the Shepherd’s Pie:
- Layer the Filling: Preheat your oven to 375°F (190°C). Spread the lentil and vegetable filling evenly into a baking dish (about 9×9 or similar size).
- Top with Mashed Potatoes: Spoon the mashed potatoes over the filling, spreading them evenly with a spatula. You can use a fork to make a pattern on top if desired.
- Bake: Bake the shepherd’s pie in the oven for 20-25 minutes, or until the top is lightly golden and crispy.
- Serve: Garnish with fresh parsley (optional) and serve hot.
Serving Suggestions:
- Pair with a side salad or steamed veggies for a complete meal.
- A drizzle of vegan gravy on top can make it even more flavorful.
Tips:
- Add More Veggies: Feel free to add other vegetables to the filling, such as parsnips, celery, or mushrooms, for extra flavor and texture.
- For a Creamy Topping: If you want your mashed potatoes even creamier, you can add a tablespoon of nutritional yeast for a cheesy flavor or a splash of vegan sour cream.
- Make Ahead: You can prepare the filling and mashed potatoes ahead of time, then assemble and bake the shepherd’s pie when you’re ready to serve.
This Vegan Shepherd’s Pie is a satisfying, wholesome dish that’s perfect for a family meal or meal prepping. It’s hearty, comforting, and packed with plant-based protein and vegetables!
