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Vegan Shepherd’s Pie
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Servings:
1
large shepherd's pie
Course:
Dinner
Cuisine:
Vegan, gluten-free
Ingredients
For the lentils:
- 1 cup green lentils picked through and rinsed well
- 2 cups water or broth
- 2 bay leaf
- 1/2 tsp black pepper ground
- 1 tsp molasses
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp garlic salt
- 1/2 tsp salt
- 2 tsp nutritional yeast
- 2 tsp olive oil
- 1/2 onion finely chopped, medium
- 1/2 green pepper finely chopped
For the mashed potatoes:
- 5 yellow potatoes peeled, quartered and rinsed through, large
- 1/2 tsp salt
- 2 tbsp vegan butter
- 1/4 cup almond milk or other milk alternative
To garnish:
- chives
- Sriracha sauce
- salt to taste
Instructions
For the lentils:
- Combine the green lentils, water/broth, bay leaves, olive oil, pepper, molasses, oregano and thyme in a pot over medium heat. Once at a boil, lower down to a steady simmer and cover, cooking for at least 30 minutes until lentils are tender. Once tender, remove from heat and add garlic salt, salt, and nutritional yeast.
- Meanwhile, in a large pan over medium heat, sauté onion in olive oil until translucent. Add green peppers and continue to cook until they're soft and are a bright green. Add to lentils and stir to combine. Set aside.
Cup of Yum
For the mashed potatoes:
- Cover quartered and rinsed potatoes with water (about an inch) in a large pot. Add salt and bring to a boil, then lower to a simmer to cook potatoes until just fork-tender. Strain, run under cold water to rinse away starch (or else you may have a gluey consistency). Transfer back to pot and mash with butter and almond milk.
- Preheat oven to 350 F.
- In a large pie pan, add lentil layer, and cover with mashed potato layer, sealing any edges to keep the lentils from drying out in the oven. Bake, uncovered, for about 20 minutes, then switch to a broil until the edges are golden brown and the top has patches of golden colour.
- Serve immediately!