Prep-Time: 10 minutes
Cook Time: 40 minutes
This family favorite Shephard’s Pie is pure comfort food. Each spoon full offers creamy mashed potatoes, some crispy bits and a saucy vegetable, lentil filling.
Traditionally, this is made using meat but we have easily made it vegan by substituting it with lentils. Alternatively you can use a veggie ground or beans.
This recipe makes quite a bit, luckily it keeps perfectly in the fridge covered with a lid and heats up nicely in the microwave or popped back in the oven for 20 minutes. Take it for lunch or have it again for dinner the next day! 🙂
How to make Shephard’s Pie:
Start with the lentils, rinse them and get them cooking according to the package but instead of water I like to use vegetable broth.
Meanwhile chop up the vegetables and garlic. Saute in vegetable oil and add in some flour for thickening, spices, soy sauce, tomato puree and vegetable broth. Simmer and finishing off by stirring in the cooked lentils and corn.
Chop up the potatoes and get them boiling in some water until tender, drain and add in some salt and nut milk, use a hand mixer to get them nice, smooth and creamy!
In a 8×8 round deep baking dish add the filling and spread out evenly, top with creamy potatoes and bake in the oven at 400 degrees for 15-20 minutes, or until the top is nicely browned and bubbling.
Remove from the oven and serve topped with diced green onion or chives!
Ketchup can also be a great addition.
The secret is the cinnamon! I know, weird right?, but it really brings out the flavors of this dish!
I really hope you enjoyed this Shephard’s Pie recipe, please let me know in the comments section what you thought!
For the Potatoes:
- 5-6 medium Yellow Potatoes
- 1 cup Nut Milk
- 1 teaspoon Salt
For the Filling:
- 1/2 cup Green Lentils
- 1 tablespoon Vegetable Oil
- 2 large Carrots
- 230g Cremini Mushrooms
- 1 cup Corn (canned or frozen)
- 1/2 Yellow Onion
- 3 cloves Garlic
- 2 tablespoons All-Purpose Flour
- 1 teaspoon Dried Rosemary
- 1/4 teaspoon Cinnamon
- 1 tablespoon Soy Sauce or Tamari
- 1/4 cup Tomato Puree
- 1 cup Vegetable Broth + 1 1/2 cups to cook lentils
- 1 Bay Leaf
- Diced Green Onion or Chives
- Salt and Pepper to Taste
- Begin by washing a preparing vegetables, dicing the onion and garlic and chopping the carrots and mushrooms into bite size pieces depending on your preference. Set aside.
- In a medium saucepan or heavy bottom pot, cook lentils according to package instructions, using broth instead of water (optional). Set aside.
- In a large pot heat oil on medium-high, add onion and garlic, saute for 2-3 minutes. Lower heat to medium, add carrots and continue to cook for 5 minutes. Add mushrooms and cook for approximately 5 minutes or until they are cooked down and soft.
- Add flour, stirring constantly for 1 minute, add soy sauce, rosemary and cinnamon, continue to stir for 1 minute. Stir in tomato puree and vegetable broth. Add the Bay leaf and bring to a simmer, reduce heat to low.
- Continue to simmer for 10 minutes, stir in cooked lentils and corn, simmer for an additional 5 minutes (if there is too much liquid remaining, continue to simmer or whisk in more flour). Remove the bay leaf.
- Pour lentil mixture into an 8 inch round deep baking dish. Set aside.
- Pre-heat oven to 400′ degrees.
- Wash and cut potatoes into cubes, place in a large pot, fill with water to just cover the potatoes. Bring to a boil, cooking for approximately 10 minutes or until you can put a fork through them and the potato easily slides off.
- Drain and place back into pot, add salt. Using a hand mixer begin to blend while slowly adding nut milk, continue to blend until smooth and fluffy. More milk may be required.
- Add potatoes to the baking dish, making sure to evenly distribute over the filling. Smooth out the top and place in the oven for 15-20 minutes or until the top begins to brown and the sauce is bubbling up.
- Turn the oven to broil for a couple minutes if you would like an extra crispy top.
- Serve immediately topped with diced green onion and salt and pepper to taste (optional)