Daphne 
Shepherd’s Pie (vegan, of course)
My vegan take on the potato deliciousness we all know and love!
Ingredients
- 2 tbsp olive oil extra virgin, enough to coat the bottom of the pan
- 1 large onion diced
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 1.5 cups uncooked lentils *see notes
- 1 tbsp fresh thyme
- 8 ounces mushrooms sliced or quartered and roasted
- 1/4 cup olive oil extra virgin
- 12 ounces frozen mixed vegetables (one package)
- 4 cups vegetable broth (if using the optional sherry, use only 3 2/3 cups of broth)
- 1/3 cup sherry (optional)
- 1 tbsp fresh chives, chopped (optional)
- salt and pepper to taste
Mashed Potatoes
- 3 lbs Yukon potatoes peeled and quartered
- 3-4 tbsp vegan butter (use Miyoko's for best flavor)
- salt and pepper to taste
Instructions
Mashed Potatoes
- Peel and slice potatoes into quarters (slice larger ones into smaller chunks), place in a large pot and fill with water until they’re covered. Bring to a boil, reduce to a low bowl, and then salt generously. Cook for 20-30 minutes or until a knife easily pierces them.
- Once cooked, drain, place back in the pot, and then using a masher, mash until smooth. Add vegan butter, season with salt and pepper to taste, and set aside.
Everything else!
- Preheat oven to 425 degrees F and lightly grease a 9×13 pan or similar sized dish.
- Line a baking sheet with parchment and set aside for mushrooms.
- Slice or quarter mushrooms and then with olive oil and season with salt and pepper. Place on the baking sheet (don't crowd!) and let roast for 15 minutes. Once done, set aside.
- While the mushrooms are roasting, sauté onions and garlic in a large saucepan in olive oil over medium heat,until lightly browned.
- Add tomato paste, lentils, stock, thyme, salt, pepper, sherry and stir. Bring to a low boil, cover and reduce heat to simmer. Cook lentils until they are tender (35-40 minutes). When tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
- In the last 10 minutes of cooking, add the frozen veggies and stir. Leave the top off to make sure there's no excess liquid.
- When lentils and vegetables are done, adjust seasoning if necessary. Then transfer to your baking dish and top with the mashed potatoes. Smooth down with a spoon or fork and top with a little freshly cracked pepper and a sprinkle of salt.
- Bake for 10-15 minutes, until the potatoes are lightly browned on top.
- Let cool briefly to thicken before serving. For color, sprinkle a few chopped chives on top.
Notes
- You can use canned lentils if you’re in a hurry, but I suggest using dry because they are very affordable and don’t need to be soaked before using. Plus, you’ll have more left in the bag and can use for another recipe!
Tried this recipe?Let us know how it was!
