Vegan Shepherd's Pie

Vegan Shepherd's Pie

Ingredients

Meat Filling:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 cup cooked lentils (or 1 can, drained)
• 2 teaspoons dried parsley leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegan Worcestershire sauce
• 2 garlic cloves - minced
• 2 tablespoons whole wheat flour
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels

Potato Topping:

• 1 ½ - 2 lb. russet potatoes - about 2 large potatoes peeled and cut into 2.5 cm cubes
• 8 tablespoons olive oil
• 1/3 cup almond milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Make the Meat Filling:

   • Add the olive oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook for 5 minutes, stirring occasionally.
   • Add the cooked lentils to the skillet and stir in parsley, rosemary, thyme, salt, and pepper. Cook for 3-5 minutes.
   • Add the vegan Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
   • Add the flour and tomato paste. Stir until well incorporated.
   • Add the broth, frozen peas and carrots, and frozen corn. Bring to a boil, then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

2. Make the Potato Topping:

   • Boil the potatoes in a large pot covered with water. Cook until they are fork-tender, about 10-15 minutes. Drain the potatoes.
   • Return the potatoes to the hot pot. Let the potatoes rest for 1 minute to evaporate any remaining liquid.
   • Add olive oil, almond milk, garlic powder, salt, and pepper. Mash the potatoes until smooth.

3. Assemble the casserole:

   • Pour the lentil mixture into a baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top and spread into an even layer.

4. Bake:

   • Bake uncovered for 25-30 minutes at 200°C (400°F) until the filling is bubbling and the potatoes are lightly golden.
   • Cool for 15 minutes before serving.

*If you can’t find frozen mixed peas and carrots, you could use 1/2 cup frozen peas and 1/2 cup frozen sliced carrots.