This vegan version of the classic peasant dish is hearty, satisfying and absolutely delicious. Even non-vegans will enjoy this meal.
There's nothing more comforting and satisfying than the combination of meat and potatoes. Lentils and mushrooms take the place of meat and combine in a rich sauce that perfectly compliments the garlic potato topping.
Last Christmas I made this as my main dish. I sat it on the counter beside the rest of the food I'd made and before I knew it, several of my family members (none of whom are plant-based!) had dug in and were chowing down. Even my picky younger sister-in-law was enjoying it!
I do believe this is the perfect dish to prepare if you want to try a non-meat recipe or are looking for a healthier meat and potato dish.
There are a lot of recipes for vegan Shepherd's Pie but this one by It Doesn't Taste Like Chicken is the best!
INGREDIENTS
1 Tbsp olive oil
1 onion, chopped
2 carrots, peeled and chopped
16 oz mushrooms , sliced
4 cloves garlic, minced
2 tsp dried thyme leaves
1 ½ cups brown or green lentils (or 38oz canned lentils, see notes)
3 cups vegetable broth (or 1 vegetable bouillon cube, see notes)
1 cup peas , fresh or frozen
2 Tbsp low-sodium soy sauce or tamari
¼ cup BBQ sauce (check to make sure it's vegan)
1 recipe vegan garlic mashed potatoes
INSTRUCTIONS
1. Preheat oven to 425F (220C).
2. Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.
3. Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender. While the lentils cook, prepare the mashed potatoes according to the directions.
4. Add the vegetables back to the pan with the lentils, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top. Add some melted vegan butter on top to help with browning.
5. Bake for 10 - 15 minutes until the pie is hot and bubbling around the edges.
Notes Quick Prep: For a quicker prep, you can use canned cooked lentils. Just drain and rinse before using and crumble 1 vegetable bouillon cube in with the lentils and stir to combine.
Doubling and Halving: This recipe can be easily doubled or halved. I usually make a half recipe since I'm sometimes the only one eating it.
Enjoy!