This vegan shepherd’s pie is a flavorful and filling plant-based meal. The base is made with lentils and veggies, then topped with creamy mashed potatoes and baked until golden brown.
Vegan Shepherd’s Pie
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons garlic (minced)
- 1 onion (diced)
- 3 stalks celery (chopped)
- 2 carrots (sliced)
- 2 cups mushrooms (sliced)
- 1 cup corn
- ¼ cup fresh parsley (chopped)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 cups vegetable broth
- 1 tablespoon flour
- 4 potatoes (peeled and chopped)
- 1 tablespoon vegan butter
- ½ cup soy milk (or nut milk)
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
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Preheat oven to 220ºC (425ºF).
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In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
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Add celery and carrots, stir until onions are translucent.
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Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
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Add veggie stock in half-cup (120 ml) increments, allowing it to come to a simmer before adding more.
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Add flour, then mix. Continue mixing until the mixture thickens.
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Once thick, remove from heat and pour into a pie dish.
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Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender.
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Remove from heat and drain.
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Mash potatoes then add butter, milk, salt, and pepper.
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Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
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Optional: Using a butter knife or a long, thin spatula. press into potato surface every inch (2 ½cm) to create a beautiful, undulating presentation.
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Bake pie for 20-25 minutes.
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Allow to cool for five minutes then serve.
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Enjoy!
Nutrition (per serving)
Adapted from: tasty.co
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