Vegan Shepards Pie

Just because you’re vegan or trying to eat more plant based does NOT mean you can’t enjoy a delicious traditional Irish dish for Saint Patrick’s Day! I made this vegan Shepareds Pie for for my boyfriend and he loved it! Give this recipe a try :)

Ingredients

“Meat” Filling

• 1 tbsp olive oil

• 1 cup diced onion

• 1 cup dry green lentils

• 3 cups water or vegetable broth

• 1 tsp Better than Bouillion No Beef Base (you could skip this but i think this is what gives it the authentic taste, you can find it at whole foods sometimes, but i just get it from amazon)

• 1 tbsp fresh parsely

• 1 tsp dry thyme

• 1 tsp dry rosemary

• 1/2 fresh cracked pepper

• 1/2 tsp salt

• 1 tsp minced garlic

• 2 tbsp flour

• 1 tbsp soy sauce, tamari or coconut aminos

• 2 tbsp tomato paste

• 1/2 cup diced carrots

• 1/2 cup frozen peas

• 1/2 cup corn

Tater Topping

• 1 1/2 lb rusest potatoes, peeled and cubed

• 6 tbsp vegan butter

• 1/3 cup vegan milk (soy would work best but you can try almond milk or coconut milk)

• 1/2 tbsp garlic powder

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/4 cup vegan parmesean or mozzarella

“Meat” Filling

1. In an instant pot, add your lentils, 2 cups of water or vegetable broth, and 1/2 tbsp olive oil and cook on high heat for 10 minutes. Once it is done cooking for 10 minutes, immediately release the pressure.

2. In a medium-large pot, add 1/2 tbsp of olive oil and your onions and cook until they begin to soften (about 5 minutes)

3. Add in your cooked lentils, parsley, rosemary, thyme, salt and pepper and cook for another minute.

4. Next add the soy sauce and garlic and cook for a minute. Add in the flour and tomato paste and stir until evenly combined

5. Add in the last cup of vegetable broth and all the veggies. Bring this mixture to a simmer for 5 minutes.

6. Grease a 9x9 in pan and add this mixture into the dish. Preheat your oven to 400

Tater Topping

1. Bring water to a boil in a large pot. Add in your diced potatoes and boil for about 12 minutes, until tender, .

2. Drain the potatoes in a colander and let sit to drain for a minute. Then put back in the pot.

3. Add in the butter, milk, salt, pepper, and garlic powder and mash. Mash and stir until an even consistency is reached.

4. Spread the potatoes evenly across the “meat” filling in the baking dish with a silicone spatula.

5. Sprinkle the top with vegan cheese and bake for 25 minutes.

6. Remove from the oven, let cook for 2-3 minutes, top with chives or more parsley and enjoy :)

Directions