Vegan Shepherd's Pie
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Servings
8
-
Calories
452 kcal
-
Course
Main Course
-
Cuisine
Vegan
Vegan Shepherd's Pie
Description
Vegan Shepherd's Pie centers on a richly spiced mix of cooked lentils and a plant-based ground round, sautéed with onion, garlic, and dried herbs including basil, oregano, and thyme, accented by cumin, cinnamon, and cloves. Tomato paste and puree deepen the flavor while vegetable stock enhances the savoriness. The sauce cooks down to a thick, hearty consistency reminiscent of traditional meat sauces. Meanwhile, the topping consists of well-seasoned boiled potatoes mashed smoothly with almond milk, olive oil, butter, and fresh thyme for an herby touch.
The finished pie layers the thickened vegan "meat" mixture beneath the mashed potatoes and is then baked until the flavors meld. This dish provides a satisfying textural contrast between the creamy potato topping and the tender, flavorful filling. It fits well as a warming main course, especially appealing to those seeking a dairy-and-meat-free comfort food option.
According to notes, this pie stores well in the refrigerator for up to a week and freezes effectively for two to three months. If vegetable stock paste is unavailable, one can substitute the stock with homemade or store-bought vegetable broth, ensuring it's strong to maintain depth in the sauce. The seasoning is recommended to be adjusted at the end to taste, allowing for careful flavor balancing.
Ingredients
- 2 tbsp. olive oil
- 1 onion finely chopped, medium, sweet, white
- 3 cloves garlic pressed or finely chopped
- 2 tbsp. basil dried
- 1 tbsp. oregano dried
- 1 tsp. cumin
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- season to taste - this may be best to do at the end!
- 3/4 cup tomato puree
- 2 tomato paste heaped tsp
- 1-2 tbsp. vegetable stock paste use as preferred
- 1 1/2 cups lentils cooked, brand Bob's Red Mill
- 1 ground round brand Yves
- 2-3 cups water hot
- season to taste
- 5 potato peeled and cubed, large, white
- season to taste
- 1 tbsp. olive oil
- 1/4 - 1/2 cup almond milk
- 1 butter heaped tbsp
- 1 tsp thyme fresh
- thyme fresh, for garnish, 2 tbsp
Instructions
- Into a large pot add olive oil and heat for 30 seconds on medium-high heat. Add your onions and cook for around 5 minutes or until soft and translucent. Add in your garlic, basil, oregano, cumin, cinnamon and cloves. Stir until onion is well coated and turn heat to low to cook and marry for around 3 minutes. Stir often to avoid burning.
- Into the pot add your tomato puree, tomato paste and vegetable stock paste. Give this all a good stir and then increase heat to high before adding your lentils and Yves Ground Round. Let them sautéed in the pan for two minutes before adding your water. Stir, stir, stir, bring to a boil then simmer for 20 minutes until thick and luscious like a traditional meat sauce. Set aside once done.
- Preheat oven to 400F and line a baking sheet with parchment paper.
- While your "meat" sauce is simmering prepare your mashed potatoes by boiling water in a large stockpot. Season your water and cook your potatoes till very tender, could take 15 minutes or so. Strain your potatoes but absolutely do not rinse and return to pot. Add the remainder of the ingredients and mash till extremely rich and creamy! Remember, when adding your liquid that you must have a more solid mash to add on top of the first layer! Set aside.
- Transfer your "meat mixture" into a 13"L x 7.75"W x 2.25"H baking dish and lay it flat using a spatula. Begin dolloping your mashed potato onto the mixture and using a flat tool flatten it all out. I like using a fork to carve marks vertically and horizontally across the pie. This adds fun texture and when it cooks gets nice and golden brown! Before cooking spray the mashed potatoes with an oil of your choice for that added golden colour (you will thank me later if you do this).
- Cook for 25 minutes before setting the oven to broil for 5 minutes. Watch closely so nothing burns but this is an amazing adding touch to the recipe!
- Enjoy with fresh thyme garnish and your choice of steamed greens or veg!
Notes
- Store the finished pie in a tightly sealed container in the refrigerator for up to one week.
- This recipe freezes well and can be kept frozen for two to three months.
- If you lack vegetable stock paste, use 2 to 3 cups of good quality vegetable stock as a substitute.
- Adjust seasoning toward the end of cooking to achieve the preferred taste balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 452kcal | 23% |
| Carbohydrates | 83.2g | 28% |
| Protein | 17.9g | 36% |
| Fat | 7.7g | 12% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 1.5g | 9% |
| Sodium | 254.5mg | 11% |
| Fiber | 13.6g | 54% |
| Sugar | 13.8g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
