Vegan Shepherd Pie Recipe

Ingredients:

For the filling:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, chopped
• 1 can (15 oz) lentils, drained and rinsed (or cooked lentils)
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 2 tablespoons soy sauce or tamari

For the mashed potatoes:

• 4 large potatoes, peeled and diced
• 1/4 cup vegan butter
• 1/4 cup non-dairy milk (such as almond, soy, or oat milk)
• Salt and pepper to taste

Instructions:

For the filling:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute.
3. Add the diced carrots, celery, and mushrooms to the skillet. Cook until the vegetables are tender, about 8-10 minutes.
4. Stir in the lentils, frozen peas, thyme, rosemary, salt, and pepper.
5. Add the tomato paste, vegetable broth, and soy sauce to the skillet. Stir well to combine.
6. Simmer the filling for about 10 minutes, until the mixture has thickened slightly. Adjust seasoning if necessary.

For the mashed potatoes:

1. While the filling is simmering, place the diced potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.
2. Drain the potatoes and return them to the pot. Add the vegan butter and non-dairy milk to the pot.
3. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.

Assembling the shepherd’s pie:

1. Preheat your oven to 375°F (190°C).
2. Transfer the lentil and vegetable filling to a baking dish and spread it out evenly.
3. Spoon the mashed potatoes over the top of the filling and spread them out in an even layer.
4. Use a fork to create a decorative pattern on the surface of the mashed potatoes, if desired.
5. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling.
6. Remove the shepherd’s pie from the oven and let it cool for a few minutes before serving.