Vegan Shepherd's Pie

As the weather gets colder, I am starting to crave heartier foods. This is a classic comforting dish that will warm you from the inside out! The mixture of walnuts, mushrooms and lentils as the "meat" is delicious. Paired with creamy mashed potatoes, yum! Makes 6-8 servings, and is ready in 1.5 hours.


Potatoes:

5 cups washed and quartered potatoes

3 tbsp plant based butter

1/4 cup plant m*lk (I used oat)

1 tsp garlic powder

S+P


Filling:

1 cup walnuts, chopped

1 cup lentils

1 onion

3/4 cup mushrooms, minced

2 cloves garlic, minced

1.5 cup frozen peas

1.5 cup frozen or fresh corn

1/2 cup red wine

3 cups veg stock

2 tbsp soy sauce

1 tsp thyme

S+P


For potatoes:

1) peel, wash and quarter potatoes, add to a pot with 1 tsp of salt and boil until tender (about 20 mins).

2) Add butter, milk and spices, mash.


For filling:

1) Preheat oven to 350ºF

2) In a saucepan add 1 tsp of oil and chopped onion and garlic. Sautee on medium heat for 4-5 mins.

3) Add stock, wine, thyme, soy sauce, s+p and lentils. Simmer for 25 mins. Stirring every few minutes.

4) Add chopped walnuts, peas, carrots and minced mushrooms half way through. Optional: add a tsp of cornstarch mixed with water into your mixture if you'd like, it will gel together a little more.

5) Cover the bottom of your baking dish (I used a 9x9) with the lentil mixture and top with the potato mixture, spread out. Bake for 25 mins, until top is golden brown.



Enjoy!


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Emily Manuel, B.A, RHN, CYT
 

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