Today's delightful dish is a Homestyle Lentil Shepherd's Pie. This hearty and wholesome vegan recipe packed with lentils, mushrooms, carrots, and celery, all crowned with a layer of fluffy mashed potatoes, is the epitome of comfort food with a nutritious twist. Perfect for making ahead or for repurposing leftovers, it’s sure to put a smile on everyone’s face at the dinner table!
Ingredients:
- 3 cups cooked green lentils (or use canned lentils as a shortcut)
- 2 1/2 to 3 lbs yellow or russet potatoes, peeled and chopped
- 1 medium onion, diced
- 6 cloves garlic, minced
- 275 grams mushrooms, chopped
- 1 1/2 cups carrots, finely diced
- 3 ribs celery, finely diced
- 2 tablespoons tomato paste
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or a dash of dried herbs)
- 1/3 cup almond flour (or substitute with ground oats or breadcrumbs for a nut-free option)
- 2 tablespoons vegan butter
- 1/2 to 1 cup soy milk
- Salt and pepper to taste
- Optional vegan gravy to serve
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 55-60 minutes
Servings: Serves 6 to 8
Equipment: large pot, large sauté pan, casserole dish, oven
Instructions:
1. If cooking lentils from scratch, combine 1 1/2 cups dry lentils with 4 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes until tender. Drain excess water and season with salt if desired.
2. For the mashed potatoes, place chopped potatoes in a large pot, cover with water, add a teaspoon of salt, and bring to a boil. Partially cover and boil for 10-15 minutes until fork-tender. Drain, mash with vegan butter and soy milk until smooth and creamy. Set aside.
3. Preheat the oven to 400°F (200°C).
4. In a large sauté pan, heat a dash of oil or water over medium heat. Add diced onions and cook for 2-3 minutes. Add garlic and cook for 30 seconds to one minute.
5. Incorporate chopped mushrooms and cook for 5-8 minutes. Add carrots, celery, and tomato paste. Place a lid on the pan to help the veggies steam and soften for about 5 minutes.
6. Meanwhile, roughly mash the cooked lentils to help the pie hold together. After the veggies have softened, add mashed lentils, tamari (or soy sauce), vegan Worcestershire, and thyme. Cook for 2 more minutes to combine flavors.
7. Stir in almond flour (or ground oats/breadcrumbs) to help thicken and bind the mixture.
8. Transfer the lentil mixture to a 13x9 casserole dish, pack it down, and top evenly with mashed potatoes.
9. Bake in the preheated oven for 15 minutes, then increase temperature to 425°F (220°C) for additional 10-15 minutes to brown the top.
10. Let the shepherd's pie sit for a few minutes before serving. Pair it with vegan gravy if desired.
11. Enjoy a slice of this savory, plant-based comfort dish!
Cooking Tips:
- For a creamier mashed potato topping, heat them up and add a little extra soy milk before spreading on the lentil base.
- If you prefer a looser base, consider adding some broth or gravy to the lentil mixture before baking.
This recipe is by Tasty Thrifty Timely. Visit their YouTube channel for more delightful and budget-friendly recipes at https://www.youtube.com/@TastyThriftyTimely
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