Vegan Shepherds Pie
By :Instant Brands Culinary Team
Vegan Shepherd's Pie
Vegan Shepherd's Pie
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Rating: 0
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Course Dinner, Main Course
Cuisine Irish
Difficulty Medium
Browse Category Vegan & Vegetarian
Duration 1-2 hours
Diet Dairy Free, Plant-Based, Vegan, Vegetarian
Cooking Technique Bake
Main Ingredient Onion, Peas, Potatoes
Keyword shepherds pie, vegan, vegan recipes, vegetarian recipes
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
6-8 servings
Ingredients
Potato topping:
  • 1 1/2 - 2 lbs potatoes peeled and quartered
  • 4 tbsp vegan butter or olive oil
  • 1/4 cup almond milk
  • 1 tsp garlic powder
  • 1 tsp salt
Filling:
  • 2 tbsp olive oil
  • 1 large onion
  • 2 garlic cloves minced
  • 1 cup carrot small dice
  • 1 cup celery small dice
  • 2 tsp dried thyme
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 1/2 cups vegetable broth
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 cups green lentils cooked
Course Dinner, Main Course
Cuisine Irish
Difficulty Medium
Browse Category Vegan & Vegetarian
Duration 1-2 hours
Diet Dairy Free, Plant-Based, Vegan, Vegetarian
Cooking Technique Bake
Main Ingredient Onion, Peas, Potatoes
Keyword shepherds pie, vegan, vegan recipes, vegetarian recipes
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
6-8 servings
Ingredients
Potato topping:
  • 1 1/2 - 2 lbs potatoes peeled and quartered
  • 4 tbsp vegan butter or olive oil
  • 1/4 cup almond milk
  • 1 tsp garlic powder
  • 1 tsp salt
Filling:
  • 2 tbsp olive oil
  • 1 large onion
  • 2 garlic cloves minced
  • 1 cup carrot small dice
  • 1 cup celery small dice
  • 2 tsp dried thyme
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 1/2 cups vegetable broth
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 cups green lentils cooked
Vegan Shepherd's Pie
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
Potato topping:
  1. Place the peeled and quartered potatoes into a large pot.
  2. Cover with water and add 1 tsp of salt.
  3. Boil for approximately 15-25 minutes over medium heat (until soft).
  4. Drain the potatoes and return them to the pot.
  5. Add the butter or olive oil, almond milk, garlic powder and salt.
  6. Mash until smooth consistency.
Filling:
  1. In a large saucepan over medium heat, add 2 tbsp of olive oil, and add the onions, carrots, and celery. Sauté until lightly browned and caramelized, about 5 minutes.
  2. Add the garlic and sauté for 2 minutes.
  3. Add flour, thyme, soy sauce, Dijon, salt, pepper and tomato paste and stir well for 2 minutes.
  4. Add vegetable broth, lentils, peas, and corn and stir well. Simmer for 5-10 minutes until sauce has thickened.
Assemble:
  1. Transfer the vegetable mixture to a 9x9 or 9x11 baking dish.
  2. Spread the mashed potatoes in an even layer over the top of the vegetables.
  3. Make a pattern on the potatoes, by using a fork and dragging it along the top of the potatoes, in a criss-cross pattern.
  4. Preheat the oven, select Bake, set to 400°F for 20 minutes, then press START.
  5. When preheated, place dish on a baking sheet to catch any overflow of the sauce, then insert at the Bake level.
  6. When cook time is completed, carefully remove from oven and let rest 15 minutes before serving.
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