Vegan Shepherd's Pie

Ingredients

• 1/2 tbsp vegetable oil
• 1 onion (diced)
• 2 cloves of garlic (minced)
• 2 medium carrots (diced)
• 1 stalk of celery (diced (see recipe notes))
• 1 tsp onion powder
• 1 tsp dried thyme ((or 2 tsp fresh))
• 1/2 tsp dried rosemary ((or tarragon))
• 1/2 tsp sugar ((or maple syrup))
• Salt & pepper (to taste)
• 2 tbsp tomato paste
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp balsamic vinegar
• 1/4 cup vegetable stock
• 1/4 cup red wine (OR more veggie stock)
• 2 cups cooked lentils ((cooked from dry or use canned))
• 1/2 cup peas ((frozen or canned))
• 1/2 cup corn (fresh, frozen or canned)
• 2 pounds of potatoes
• 1/4 cup plant-based milk
• 2 tbsp vegan butter (OR vegetable oil (or use plant-based milk if oil-free))
• nutmeg, salt, and black pepper (to taste)

Instructions

1. 1

   You can watch the video in the post for visual instructions.

2. 2

   Peel and chop the potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, then drain.

3. 3

   Transfer back to the pot, add vegan butter, plant-based milk, nutmeg, black pepper, and sea salt to taste, and mash with a potato masher (don't use a food processor or blender).

4. 4

   In the meantime, heat oil in a skillet over medium heat, add onion, garlic, carrot, celery, and all spices. Fry for about 3 minutes.

5. 5

   Add tomato paste, soy sauce, balsamic vinegar and stir to combine.

6. 6

   Add cooked lentils, corn, and peas and pour in the red wine and vegetable stock. Bring to a boil and let simmer for about 5-7 minutes or until slightly reduced.

7. 7

   Preheat the oven to 390 degrees F (200 degrees C).

8. 8

   Spoon the lentil mixture into a baking dish (e.g. square 9" pan). Spoon the mashed potatoes over the lentil mixture and spread it evenly.

9. 9

   Bake for about 15 minutes, then broil for a few minutes to get it golden brown on top.

10. 10

    Garnish with fresh herbs and enjoy!