Vegan Shepherd’s Pie
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This weekend marks a fun little holiday! The one day a year I celebrate my Irish heritage; Saint Patrick’s Day! No, I don’t drink green beer (or any beer for that matter). I do, however, make sure I’m wearing green and eat a few Irish-inspired dishes. So for this episode of “Foodie Friday“, I wanted to share one of my favorites; Vegan Shepherd’s Pie. It’s made of lentils and vegetables and is so warm and comforting! I’ve seen quite a few recipes of the like, but have had to develop this one to fit my personal lifestyle and preferences. You can also adapt this any way you like as well.
I like to cook the potatoes and lentils in my pressure cooker, but this can also cook up on the stove top as well. One of the things I’ve also discovered is I like my Shepherd’s Pie messy. I’ve played with consistency a bit, but really do prefer the inside to be more like a stew. This dish did not disappoint for our dinner last night! It is so hearty without any beef or dairy. And the whipped Yukon gold potato topping is divine! It’s smooth and delicious and the perfect topper for the warm lentil and vegetable inside. Even if you aren’t vegan, I would suggest you give this dish a try!
Vegan Shepherd's Pie
This heart, warm vegan Shepherd's Pie is full of delicious lentils and vegetables and topped with whipped Yukon gold potatoes. You won't miss the beef and will love how cozy this warm dish makes you feel!
- 3/4 cup green or brown lentils
- 3 large Yukon Gold potatoes
- 8 ounces frozen mixed vegetables
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp garlic powder
- 2 tsp thyme
- 2 tbsp Unsweetened original almond milk
- 4 cups water
- Salt and Pepper (to taste)
Cube potatoes and cook over the stovetop until soft.
Drain cooked potatoes and whip with olive oil, almond milk, garlic powder and salt and pepper until smooth. Cover and set aside.
Preheat oven to 425 degrees. Cook lentils according to the package. I like to use the water that the potatoes cooked in to keep the starches.
Once lentils are soft, add frozen vegetables, garlic, thyme and salt and pepper. Simmer for 10 minutes. To thicken, add a little flour or a few tablespoons of the whipped potatoes.
Put lentil and vegetable combination in a square cooking dish. Spread the whipped potatoes on top. Sprinkle a little salt on top.
Bake for 15 minutes. Serve in a shallow bowl and garnish with some parsley.