I don’t know about you, but I grew up on Shepard’s Pie. Being apart of a big family (I’m the youngest of TEN ?), casseroles in general were a common meal. They’re cheap, easy to make and feeds a lot of people. Perfect for a big family! The thing is, I always hated Shepard’s Pie. I’d do anything to get out of eating it. Ironically enough, it wasn’t until I went vegan that I started to love it! There’s something about the Lentil-veggie mixture combined with the creamy mashed potatoes that is irresistible to me!
This pie is made up of a hearty Lentil and Veggie filling, topped with a thick layer of creamy, fluffy Garlic Mashed Potatoes.
This is the perfect hearty, comfort food that comes together in no time!
Lentil Shepard's Pie
A hearty, savory lentil-veggie filling topped with fluffy, creamy garlic mashed potatoes. This is comfort food at its finest!
Lentil Veggie Filling Ingredients:
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 1/2 cups uncooked green lentils, rinsed and drained
• 4 cups low-sodium vegetable broth
• 2 tsp fresh thyme
• 1 10-ounce bag frozen mixed veggies of your choice
Creamy Garlic Mashed Potato Ingredients:
• 3 pounds yukon gold, honey gold or buttercream potatoes, thoroughly washed and peeled
• 1/2 cup full fat coconut cream, chilled for a few hours (use just the creamy part, not the liquid.)
• 4 garlic cloves, skins removed
• 4 tbsp vegan butter
• Salt and pepper to taste
Instructions:
1. In a large saucepan over medium heat, add olive oil, onions and garlic and sauté until lightly browned, about 5 minutes.
2. Then add lentils, veggie broth, and thyme. Stir and bring to a low boil, then reduce heat to simmer. Continue cooking until lentils are tender, about 35-40 minutes.
3. In the meantime, wash, peel and quarter your potatoes. Place them in a medium pot and cover them with water. Add garlic cloves to the pot and a pinch of salt. Bring to a boil, then cook for 12-14 minutes, until tender.
4. Drains water from potatoes and garlic. Transfer garlic and potatoes to a large bowl. Add the coconut cream and vegan butter and mix with a hand mixer until smooth and the garlic is no longer in whole pieces. Set aside.
5. Preheat oven to 425 degrees F.
6. Once lentils are tender, add the frozen vegetables and the Lentil mixture to a 9×13 baking dish. Stir to combine. Then, add the top layer of garlic mashed potatoes. Gently smooth it out into an even layer. If you want to be fancy, you can make little designs with a fork! You can also garnish it with a couple fresh thyme sprigs.
7. Bake the pie until the top starts to slightly brown, about 10-20 minutes.
8. Let cool just a bit before serving and enjoy! Store leftovers covered in the refrigerator for 3 days.
