A delicious and hearty vegan version of the classic shepherd's pie, made with lentils and veggie ground round, topped with creamy mashed potatoes.
Ingredients
For the Filling
- 3tbspOlive Oil
- 1pieceMedium Sweet Onion, finely chopped
- 3cloveGarlic, finely chopped
- 2tbspDried Basil
- 1tbspDried Oregano
- 1tspGround Cumin
- dashGround Cinnamon
- dashGround Cloves
- 3/4cupTomato Purée
- 2tspTomato Paste
- 1tbspVegetable Broth Paste
- 1 1/2cupsCooked Lentils
- 1packet Veggie Ground Round
- 2cupsHot Water
For the Mashed Potatoes
- 5pieceLarge White Potatoes, peeled, cubed
- 4tbspAlmond Milk
- 1tbspVegan Butter
- 2tbspFresh Thyme
How to make Vegan Shepherd's Pie
Prepare the Filling
Heat olive oil in a large pot over medium-high heat. Add the sweet onion and cook until soft and translucent.
Add garlic, dried basil, dried oregano, ground cumin, ground cinnamon, and ground cloves. Stir until the onion is well coated and cook on low heat for about 3 minutes, stirring often.
Add tomato purée, tomato paste, and vegetable broth paste. Stir well and increase heat to high.
Add lentils and veggie ground round. Sauté for 2 minutes, then add hot water. Stir and bring to a boil, then simmer for 20 minutes until thick. Set aside.
Prepare the Mashed Potatoes
Boil water in a large stockpot and season with salt. Cook the potatoes until very tender, about 15 minutes.
Strain the potatoes and return to the pot. Add olive oil, almond milk, vegan butter, and fresh thyme. Mash until rich and creamy. Set aside.
Assemble and Cook
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Transfer the 'meat mixture' into a 13x8-inch baking dish and flatten with a spatula.
Dollop mashed potatoes onto the mixture and flatten. Use a fork to create marks for texture.
Spray the mashed potatoes with oil for a golden color.
Cook for 25 minutes, then broil for 5 minutes, watching closely to avoid burning.
Garnish with fresh thyme and serve with steamed greens or veggies.
Tips & Tricks
Spraying the mashed potatoes with oil before baking adds a golden color.
This dish can be stored in the fridge for up to a week or frozen for 2-3 months.
Recipe by
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...