Vegan Shepherd's Pie
This is truly a satisfying, savory, and delicious vegan version of the classic shepherd’s pie! Lentils, vegetables, and savory seasonings topped with cheesy mashed potatoes baked to a perfect golden crust.
Ingredients
- 2 tablespoons neutral flavored cooking oil I use refined coconut oil
- 2 stalks celery diced
- 1 medium carrot diced
- 1 small white onion diced
- ½ teaspoon dried rosemary crushed
- ¼ cup chopped black olives
- 1 tablespoon all purpose flour
- 2½ cups vegetable broth I use Better Than Boullion’s roasted garlic base
- 1 cup green or brown lentils
- 2 russet potatoes about 1.5 - 2 cups mashed
- ¼ cup unsweetened non-dairy milk *see note below about homemade
- ⅓ cup vegan shredded cheddar I use Daiya brand
- 1 tablespoon + 2 teaspoons tomato paste
- Salt to taste
- Optional: about ⅓ cup almond pulp *see note below
Instructions
- Pre-heat the oven to 400 (I use a toaster oven!) Heat the oil in a medium pot over medium heat. Crush the rosemary with your fingers to break down the needles a bit (don’t obsess, just make them a little smaller). Add the diced vegetables and rosemary to the pot. Saute for 10 minutes, stirring frequently. Stir in the olives. I use whole olives that I crush/smush with my fingers for irregular shapes. You could use sliced olives, or chop them with a knife. Stir in the flour until everything is evenly coated. Stir in the vegetable broth, and then the lentils. Bring to a simmer, cover, reduce heat, and cook for 20 minutes, until lentils are very soft. (You can do this in an Instant Pot - seal the lid, press “Manual” and set the timer for 15 minutes, then quick release when done.)
- While the lentils are cooking, prepare your potatoes. Peel them and cut them into quarters. Place them in a pot of water and boil just until a fork moves through fairly easily (about 10 minutes). Mash the potatoes with the milk, cheese, and salt to taste. You can do this by hand or by pulsing in a food processor.
- When the lentils are done cooking, stir in the tomato paste and almond pulp (if using, see note below). It will be a fairly thick consistency. Taste and add salt if desired.
- Place the lentil mixture in a 9”x5” loaf pan. Top with the mashed potatoes. This works best if you drop spoonfuls of potato on top, and then spread it around gently.
- Bake in the preheated oven for 1 hour. The top should have a nice golden crust. Allow to sit for 10 minutes before serving. Optional: garnish with dried herbs.
Notes
*ALMOND PULP is a byproduct of almond milk. I always prefer to make almond milk myself because I find even the “unsweetened” store bought kinds are sweet. Making almond milk is easy. Simply blend ¼ cup raw almonds with 1 cup of water (soak the almonds first if not using a high speed blender such as a Vitamix.) After blending, strain the milk through a nut milk bag or cheesecloth. Squeeze all the liquid out. What’s left behind is the almond pulp. It’s very high in fiber, protein, and many other nutrients. Using it in recipes like this shepherd’s pie adds a hearty thickness to the finished dish.
That looks amazing 😍
Hopefully one year we can see each other again for Thanksgiving❤️
You are welcomed to come to Houston whenever, and I have a spare room so you can stay in that room when you come visit. Hugs!