Vegan Shepard’s Pie

There’s nothing like the temperature dropping below 70 degrees to want warm, cozy food in Texas. I’ve actually never had traditional Shepard’s Pie but I imagine it isn’t as good as this! This is a double recipe for the veggie filling so all you have to do on a busy weeknight is thaw the filling, make some mashed potatoes, and throw it in the oven!

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Serves: 9 | Prep time: 20 minutes | Cook time: 40 minutes

(Nutritional info at the bottom!)

Ingredients

  • 1 yellow onion, diced
  • 3 cloves garlic, chopped
  • 4 medium carrots, sliced
  • 3 stalks celery, sliced
  • 1 cup lentils (dry)
  • 16 oz. mushrooms, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon flour
  • Salt 
  • Pepper
  • 1/2 cup red wine
  • 2 cups vegetable broth 
  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 1 cup fresh green beans, boiled
  • 2 handfuls spinach
  • 3 medium russet potatoes, diced
  • 1 tablespoon Earth Balance butter
  • 1/4 cup almond milk, unflavored
  • 1/3 cup Go Veggie parmesan cheese (optional)

Instructions

  1. Heat 1 tablespoon olive oil in a large pot, saute onion, garlic, carrots, and celery until soft, season with a dash of salt and pepper.
  2. While vegetables are cooking, add 1 cup of dry lentils to 2 cups of water. Bring to a boil and reduce to a simmer for 20-25 minutes. Once they’re cooked, drain and set aside.
  3. When vegetables are soft, add mushrooms and saute until cooked.
  4. Once all the vegetables are cooked through, add sage and thyme, cook 3 minutes.
  5. Add flour, stir to combine. Cook 2 minutes.
  6. Add red wine and vegetable broth, bring to a boil and then reduce to a simmer.
  7. Mix together cornstarch and water slowly. Add mixture to the filling slowly, while stirring to avoid lumps. Simmer the mixture on low.
  8. Add potatoes to boiling water with a pinch of salt. Cook until fork tender.
  9. Once potatoes are cooked, drain and dump into a mixing bowl. Whip potatoes, Earth Balance butter, vegan parm and almond milk until smooth. Set aside.
  10. Once vegetable filling is reduced, fold in green beans and spinach and cook until spinach is wilted.
  11. Preheat oven to broil on high.
  12. Put 1/2 vegetable filling into a 8×8 pan, and the other half into a quart jar (to freeze for another time).
  13. Top the vegetables with the mashed potatoes and place in oven.
  14. Stay close to the oven, and wait until the top of the potatoes are crispy.
  15. Let cool 5-10 minutes and serve!

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One Comment Add yours

  1. mistimaan says:

    Looks tasty

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