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Vegan Shepherds pie

One winter night Paul and I were craving Shepherd’s pie.  I remembered the smell, taste and feeling as I took each bite but now, I had one problem, I no longer ate meat but I really wanted to have shepherd’s pie.     I googled vegetable Shepherd’s pie recipes. Then browsed through recipes that sounded great but all had one or two ingredients I didn’t like. 

For the base, we were searching for a meat alternative. While ensuring, we used a product high in protein, fibre and iron without the calories and affordable for our budget.  Lentils were the answer to this.  We got really excited and decided to make a lentil vegan pie with vegan cheese.  Yummy! It took us three goes before we perfected the recipe.

One night we served the pie to family and much to our surprise; they thought it was meat! They absolutely loved it and went back for seconds. 

Okay, so what does the recipe taste like? OMG! Dangerously delicious.  Once you have a slice you want to have more especially if you add vegan cheese.  Not to brag but the recipe is a real winner!

Yields 4

Serves 8 pieces of pie

Vegan Shepherds pie

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Ingredients

  • For filling:
  • 2 cans of cooked lentils drained and rinsed
  • 1 tbsp. of extra virgin olive oil
  • 1 finely chopped large onion
  • 1 tsp. of minced garlic
  • 1 tsp. of garlic powder (optional)
  • 1 tsp. of paprika
  • 1 tsp. of turmeric
  • 1 medium to large grated carrot
  • 2 stalks of celery chopped
  • 1 cup of frozen peas
  • 4 tsp. of vegetable stock powder
  • 1/4 cup of water
  • 1 cup of vegan cheese grated (optional)
  • Barbecue sauce (optional)
  • Topping: Mash potato
  • 1 kg of potatoes or sweet potatoes (6 medium potatoes)
  • 1 tbsp. of vegan butter
  • 1 cup of light coconut cream or dairy free milk of your choice
  • ½ tsp. of minced or powdered garlic
  • 1 tsp. of sea or pink salt
  • ½ tsp. of black pepper (optional)

Instructions

  1. Set the oven to 180 degree Celsius.
  2. For the potato mash:
  3. Peel and cut potatoes into quarters; rinse then place into large cooking pot and pour enough water into the pot to cover the potatoes.
  4. Cook for 30 mins or till potato is tender.
  5. While the potatoes are cooking;
  6. Filling:
  7. In a strainer; drain the lentils, rinse then place in a bowl and set aside.
  8. In a separate cooking pot (medium) place 2-3 cups of water to boil then add chopped celery, grated carrot and frozen peas and simmer for 30 minutes. Drain; place in a bowl and set aside.
  9. In a medium cooking pot place 1 tbsp. of olive oil, onion and cook till slightly golden brown.
  10. Add lentils, cooked vegetables, 1 tsp. of minced garlic, 1 tsp. of paprika, 4 tsp. of vegetable stock powder, 1 tsp. of turmeric and ¼ cup of water.
  11. Stir till combined then mash all ingredients together with a potato masher.
  12. Place mix into a large baking dish then
  13. Lightly sprinkle 1 tsp. of garlic powder (optional) over the mix.
  14. Drizzle barbecue sauce (optional), and sprinkle vegan cheese (optional) then set aside.
  15. Mash potato topping :
  16. Once potatoes are cooked drain them then place into the cooking pot for mashing.
  17. Add 1 tbsp of vegan butter, ½ a tsp. of minced garlic, 1 tsp. of salt, ½ tsp. of pepper, 1 cup of light coconut cream or dairy free milk of your choice and mash till mixed well.
  18. Add topping to the prepared mix then place baking dish in the oven at 180 degree Celsius for 30 minutes.
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