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!
Serves: 9 | Prep time: 20 minutes | Cook time: 40 minutes
(Nutritional info at the bottom!)
- 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
- 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)
- 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.
- 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.
- When vegetables are soft, add mushrooms and saute until cooked.
- Once all the vegetables are cooked through, add sage and thyme, cook 3 minutes.
- Add flour, stir to combine. Cook 2 minutes.
- Add red wine and vegetable broth, bring to a boil and then reduce to a simmer.
- Mix together cornstarch and water slowly. Add mixture to the filling slowly, while stirring to avoid lumps. Simmer the mixture on low.
- Add potatoes to boiling water with a pinch of salt. Cook until fork tender.
- 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.
- Once vegetable filling is reduced, fold in green beans and spinach and cook until spinach is wilted.
- Preheat oven to broil on high.
- Put 1/2 vegetable filling into a 8×8 pan, and the other half into a quart jar (to freeze for another time).
- Top the vegetables with the mashed potatoes and place in oven.
- Stay close to the oven, and wait until the top of the potatoes are crispy.
- Let cool 5-10 minutes and serve!