Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

This Vegetarian Shepherd’s Pie adds a delicious, meatless flavor to the classic shepherd’s pie recipe! Made with a mix of lentils and nutritious vegetables instead of ground beef, cooked in a delicious sauce and topped with the creamiest mashed potatoes. A hearty and ridiculously comforting meal that will become your new favorite dinner!

ingredients

• 1 ½ pounds russian potatoes, peeled and quartered
• 6 tablespoons vegan butter, divided
• 1 cup parsnips, chopped (if you can’t find parsnips, you can add more of the other vegetables)
• 1 medium onion, chopped
• 1 cup carrots, diced
• 3 cloves of garlic, minced
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup of vegetable juice
• 1 tablespoon of tomato paste
• 1 teaspoon Worcestershire sauce (check if yours is vegan)
• 2 teaspoons of fresh rosemary
• 1 teaspoon of fresh thyme
• 1 cup boiled lentils
• ¼ cup plant-based milk

Instructions

1. Preheat the oven to 400 degrees F.
2. Put the potatoes in a large saucepan and cover with cold water and sprinkle with a teaspoon of salt. Bring the water to a boil, bring to a boil and cook until the potatoes are tender (about 20 minutes).
3. Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions, parsnips, and carrots and sauté 8 minutes or until onions are translucent.
4. Stir in the garlic and cook for another minute.
5. Add the corn, peas, rosemary, thyme, Worcestershire sauce, vegetable broth, and tomato paste and stir to combine. Gently fold the cooked lentils. Remove from heat. If you’re going to bake the pie on a separate plate (I made mine directly in the pan used to cook the vegetables), now put the vegetable mixture on the plate.
6. ter the potatoes are cooked, drain the water and put them in a large bowl with 4 tablespoons of butter. Mash the potatoes until they are creamy and a few small pieces remain. Stir in the milk and season with salt and pepper.
7. Place the mashed potatoes on top of the vegetable mixture. Using a fork, roughen the potatoes a little so that they have some toppings. Bake in the oven for 30 minutes and until the potatoes are slightly browned.
8. If you want it to brown a little more, preheat the oven for a few minutes before removing it from the oven, as in my photos. Watch VERY closely as every broiler is different and can burn quickly.
9. Fill with fresh herbs and ENJOY!