Vegan Lentil Shepherd's Pie
Ingredients
Filling
- 1 cup rinsed uncooked red lentils
- 2 cups veggie broth
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 1 medium onion, chopped
- 1 handful mushroom, chopped
- 3/4 cup peas
- 2 tbsp flour of choice
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp miso paste, dissolved in a tbsp of boiling water
- 1 tbsp soy sauce or Tamari
- 2 tsp vegan worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp rosemary, finely chopped
- 1/4 tsp smoked paprika or liquid smoke
- A pinch of salt & pepper
Mashed potato topping
- 6 large russet potatoes peeled and cut in half
- 2 tbsp non-dairy milk
- 1 tbsp olive oil
- A pinch of salt & pepper
Preparation
Filling
Slowly sauté the veggies (except peas) on med low heat in 1 tablespoon oil. Let cook for 10 mins.
Add lentils, rosemary, peas and sprinkle in flour.
Cook for another 2 minutes.
Add dissolved miso paste, dijon, veggie broth, worcestershire, tomato paste, soy sauce (or Tamari), smoked paprika (or liquid smoke) and let simmer for 15 mins stirring often.
Mashed potato topping
Put potatoes in a large pot of cold water and bring to a rolling boil. Reduce to a simmer and cook until potatoes can be poked with a fork (about 15 mins).
Put all ingredients into a stand mixer and whip until fluffy or simply mash with a potato masher.
Assembly and baking
Pour lentil mixture in medium sized baking dish and top with mashed potato.
Bake at 400 degrees F for 20 mins until bubbling hot. Broil for a minute or two at end to brown potatoes.