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It’s often tough when it comes to being a VegHead at a holiday dinner table. Traditional meals are not typically what you would call veg-friendly. It can be a challenge to come up with a meal that everyone will like. This lentil shepherd’s pie hits all the right notes though. It has potatoes for the carb lovers and savoury thyme spiced lentils that have a real autumn flavour. You get protein, vitamin C and a host of other good things, and the best part is that even your omnivore friends and family will like this dish.

Lentil Vegan Shepherd's Pie
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Lentil Vegan Shepherd’s Pie

Course: DinnerCuisine: VeganDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • For the Topping

  • 5 medium potatoes (about 1 1/2 lbs), washed, peeled and cubed

  • 4 Tbsp of vegan butter or margarine

  • 2/3 cups of oat milk (or other dairy free milk)

  • Salt and pepper to taste

  • For the Filling

  • 1 Tbsp of olive oil

  • 1 medium red onion, finely diced

  • 3 cloves of garlic, minced

  • 3 Tbsp of tomato paste

  • 1 1/2 cups of dry, green or brown lentils

  • 4 cups of vegetable stock

  • 2 tsp of dried thyme

  • 2 cuups of frozen, mixed vegetables (corn, peas, carrots etc)

  • Salt and pepper to taste

Directions

  • Preheat the oven to 425° F
  • To a large pot filled with salted water add the potatoes and bring to a low boil on medium heat, cover and cook for 20-30 minutes or until the potatoes are soft but not mushy.
  • Drain the water add the vegan butter, oat milk, salt and pepper and mash the potatoes until super smooth (you can use a hand mixer if you have such a beast) and set aside. If you find that the potatoes are a little thick, feel free to add more milk or water to soften them up while mashing.
  • In a medium sized pot filled with water add the lentils and bring to a low boil on medium heat. Reduce the heat, cover and cook for 5 minutes. Drain and set aside.
  • In a large frying pan over medium heat add the olive oil and sauté the onions and garlic until the onions become translucent.
  • Stir in the tomato paste, salt and pepper, lentils, vegetable stock, and thyme.
  • Bring to a low boil, reduce the heat and cover. Simmer until the lentils are tender (about 20 minutes).
  • Once tender, add the mixed vegetables, remove the lid and continue to simmer, stirring occasionally until the excess liquid has evaporated.
  • When ready, transfer the mixture to a 9″ x 13″ baking dish. Carefully top with mashed potatoes and smooth the topping with a spoon or fork.
  • Place the baking dish on a cookie sheet to catch any spillage and bake for 15 – 20 minutes or until the potatoes begin to brown.
  • Let cool for a few minutes and serve topped with parmesan substitute.

Notes

    Lentil Vegan Shepherd’s Pie
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