Vegan Shepherd’s Pie

I showed Mark this recipe right before buying Thanksgiving groceries this year and had a feeling he’d be ready for a change if he had this for his main meal. He was. This is right up his alley. Anyways, it was a hit and we served it alongside simple roasted veggies with my turmeric tahini sauce. The easiest Thanksgiving meal ever, especially since we could prepare the shepherd’s pie the day prior. Buckwheat spiced porridge for breakfast, cranberries and a big salad for lunch, chocolate dates bites for dessert during the day, and then roasted veggies and this shepherd’s pie for dinner. We might repeat it all next year. I found the Vegan Shepherd’s Pie recipe on Healthy Girl Kitchen and tweaked and adapted it to our preferences.

Vegan Shepherd’s Pie

A healthy and delicious Vegan Shepherd's Pie. Perfect for Thanksgiving or any other cozy day of the year. This can easily be made the day before and just partially baked. The next day all you have to do is cook it a bit more and broil the top until it's golden brown.

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Servings: 8

Ingredients Method Notes

Ingredients

  

• 6 Yukon gold potatoes I left the skins on, but you can peel if preferred
• 1 yellow onion diced
• 4 garlic cloves finely chopped
• 1 cup celery chopped
• 1 cup carrots chopped
• 1 cup frozen peas
• 10 oz frozen mixed mushrooms
• 1 1/4 cup vegetable broth
• 3 cups black or brown lentils cooked – make sure they are cooked not dried (I precook dried black lentils the day prior, but you can use canned too)
• 1 6 oz can tomato paste
• 1/2 cup red wine I used Bordeaux – was great in this
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 3 TBSP fresh parsley finely chopped
• sea salt or pink salt
• 1/2 cup unsweetened almond milk
• 1 tsp garlic powder

Method

 

1. Preheat oven to 425.
2. Cook potatoes with your preferred method: 1. Stovetop – Bring a large pot of water to a boil. Roughly chop potatoes. Once boiling, add chopped potatoes into the pot and cook for about 20 minutes until fork tender. They should be done in around the same time as the next steps. Once done, strain potatoes and return back to pot. Method 2. (I do) – Use an instant pot to steam the potatoes. Cut potatoes in half and place over the trivet with 1 cup of water. Pressure cook on high for 13 minutes and quick release. If potatoes are not fork tender, just put the cover back on and cook another 2-3 minutes or so. It will take no time to build pressure and start at this point. Once done, drain the water if there is a lot of excess, but if there is just a little (most likely this is the case), leave it in with the potatoes and just remove the trivet before eventually mashing in the pot.
3. In a large pan, sauté the onions and garlic in a little bit of water or oil for about 5 minutes.
4. Add the celery, carrots, frozen peas, frozen mushrooms, and 1/2 cup vegetable broth to the pan. Cook down until soft, cooked, and all the liquid is out.
5. Add the remaining 3/4 cup vegetable broth, lentils, tomato paste, red wine, dried thyme, dried rosemary, fresh parsley, and 1/2 tsp pink salt to the pan. Stir well and sauté for 5-8 minutes.
6. Add the mixture to a 9×12 casserole dish. Spread out evenly and bake for 15 minutes.
7. While that is baking make your potato topping. Strain any excess cooking water according to your method of choice in step 1. You'll be mashing the potatoes right in the same pot (take out the trivet if using the instant pot). Add in 1/2 cup unsweetened almond milk, 1 tsp garlic powder, and 1/2 tsp salt. Mash well until smooth. You don't want any lumps in this one.
8. Once the casserole dish is out of the oven, top with the mashed potatoes. Add spoonful's spread out on top. Gently spread out. In the end, optionally take a fork and lightly run it across the top as well.
9. You can stop right here if making this the day prior. Just let it cool and then cover and stick in the fridge until tomorrow when you will continue baking.
10. When ready to eat, put back in a heated 425 oven (uncovered) for 15 minutes. Now turn the oven to BROIL and broil an additional 15 minutes or so until the top is golden brown. Sit down, say a prayer of gratitude, and savor this goodness!

Notes

www.herhealthystyle.com

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