Lentil & Vegetable Shepherd's Pie
This plant-based version of the traditional Irish vegetable pie with a mashed potato topping, will warm-up your insides on a cold winter evening.
Ingredients
- 2 large potatoes cut into chunks (peel or leave peels on)
- 1/4 cup vegetable broth
- 1/4 cup soy milk
- salt and pepper to taste
- 1 cup diced onion
- 1 clove garlic minced
- 1 stalk celery diced
- 6 medium mushrooms sliced
- 1 1/2 cups cooked lentils
- 2 cups frozen mixed vegetables
- 1 tbsp Bragg aminos
- 1 tsp Worcestershire sauce read label to be sure it's vegan
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1 tsp Mrs. Dash herb & garlic seasoning
- 1 cup vegetable broth
- 2 tbsp cornstarch
Instructions
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Boil potatoes in a medium saucepan and until tender, approximately 20 minutes. Drain and place in back in saucepan.
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Preheat oven to 400 degrees F.
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Add 1/4 cup veggie broth and 1/4 cup soy milk to potatoes in sauce pan. Mash with potato masher until fluffy. Sprinkle with salt and pepper to taste. Set aside.
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In a non-stick skillet, saute onion, garlic, celery and mushrooms in water or white wine until tender.
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Remove pan from heat. Add lentils, frozen vegetables, aminos, Worcestershire sauce, herbs and cornstarch. Stir until well mixed.
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Put skillet back on the heat and slowly pour in 1 cup vegetable broth, stirring constantly until mixture starts to thicken and there are no lumps in the gravy.
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Spoon vegetable/lentil mixture into a casserole dish. Spread the mashed potatoes over the top and sprinkle with paprika.
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Bake for 30 minutes until the potatoes are golden.
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Enjoy two hearty servings!
Recipe Notes
Any mix of vegetables can be used - whatever you have on hand!
Recipe can easily be doubled or tripled for a family or larger group.
