Vegan Shepherd's Pie
This healthy new take on a popular hearty comfort food is not only plant based but also gluten free!
Equipment
- 1 2.5 QT. Baking Dish
Ingredients
Mashed Potatoes
- 3 lbs Potatoes I used red potatoes, use your favorite potato.
- 2 Tbsp Vegan Margarine Plus extra to grease baking dish
- 2 Tbsp Potato Water
- Salt and Pepper to taste
Filling
- 2 Tbsp Oil I have used olive and avocado oil in this recipe.
- 1 Onion Or 1 Tbsp Onion Powder
- 2 tsp Minced Garlic Or garlic powder.
- 4 Medium Carrots Chopped
- 1 Cup Pre-cooked Lentils Or 1 Can (15oz.)
- 1/2 tsp Turmeric
- 1/4 tsp Rosemary
- 2 Tbsp Flour I used King Arthur Measure for Measure Gluten Free Flour.
- 1/2 Cup Plant Based Milk I used a unsweetened plain almond milk.
- 1 Can Mushrooms Use any mushroom of choice. I have used 1 tub of fresh white button, shiitake, portabella, and crimini.
- 1 tsp Liquid Aminos Substitute with your favorite soy sauce.
- 1 Tbsp Tomato Paste
- 1 1/2 Cup Vegetable Broth
- 1 Can (15oz.) Sweet Corn You can use 1 package (10 to 12 oz.) frozen or 1 1/2 cups of fresh corn.
- 1 Can (15oz.) Green Beans You can use1 package (10 to 12 oz.) frozen or 1 1/2 cups of fresh green beans.
- 1 package Ground meat alternative (optional) I did not use any meat alternatives in this dish
Instructions
- Preheat the oven to 400°F.
- Grease a 2.5 Qt. baking dish, with vegan margarine, and set aside.
- Clean and peel the potatoes, cut into small cubes.
- Place into a medium saucepan with water, cook the potatoes until they are soft.
- Once the potatoes are done, drain, but make sure to save about 1/4 cup of the potato water.
- Add the potatoes back to the same saucepan, add the margarine and potato water back to the saucepan with the potatoes.
- Next mash the potatoes until they are smooth.
- Season your potatoes with the salt and pepper to taste, set aside.
- Continue by cleaning and chopping the carrots and onions.
- Add to a medium saucepan, on a medium high heat, oil, carrots, and onions.
- If you would like to add a meat alternative to your dish, add this to the carrots and onions. (Follow package directions to cook.)
- Saute the vegetables for about 4 minutes or until the carrots and onions are soft.
- After the vegetables are done, stir in the lentils, turmeric, tomato paste, aminos, rosemary, flour, mushrooms, garlic, plant based milk, and vegetable broth.
- Bring everything to a boil, reduce heat to low and simmer for 12 to 15 minutes, until sauce has thickened.
- Remove from heat, add the corn and green beans, stir to combine.
- Next, pour the filling into the greased baking dish.
- Finish by topping and spreading the mashed potatoes over the filling.
- Slide the baking dish into oven and bake for about 30 to 40 minutes or until the center temperature reaches about 160° F, and the potatoes have slightly browned.
- Once the dish is done, remove from the oven and let the pie rest for about 15 minutes before serving.
- Serve with your favorite vegetables on the side.