By the Gracious Vegan
I wanted to find a recipe for shepherd's pie that wasn't too much like pot pie and that didn't use meat substitutes. If you like vegan "beef crumbles," there are a number of recipes out there for vegan shepherd's pie that you might like. But I find that omnivores can be suspicious of substitutes, so I kept adapting my recipe until I found shepherd's vegetable nirvana.
Start the lentils – you’ll need one cup of cooked lentils. You can cook more and freeze the leftovers for another purpose. If you’re just making enough for this recipe, start with 1/3 cup lentils. Put them in a saucepan, cover with water by 2”, bring to a boil, then turn down the heat and simmer, covered, for 20-25 minutes until they are soft but not mushy.
- Dry lentils, 1/3 cup or more
Preheat oven to 425ºF.
For the filling: put these in a microwave-safe bowl, add 2-3 Tablespoons water, and cook in the microwave until the vegetables are just soft. (That's probably around 5-6 minutes for a weak microwave; about half that for a strong microwave.)
- 5 medium cloves garlic, peeled and minced
- 1 onion, diced
- 2 medium stalks of celery, chopped
- 2 carrots, diced
- 3 cups mushrooms, sliced or diced
Put the above vegetables in a Dutch oven on the stove top, add these and stir well, and cook for a minute or two.
- 1 Tablespoon vegetable oil
- 2 Tablespoons all-purpose or whole wheat pastry flour
- ¼ cup parsley, chopped
- 1 cup cooked lentils
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon salt
- Ground fresh pepper to taste
Add the liquid, stir, turn the heat to medium, and heat until the mixture is bubbly and thick, about 3-5 minutes.
- ¾ cup dry red wine
- ¾ cup vegetable broth
Remove the mixture from the heat and pour it into a deep dish 9-10” pie dish.
For the potato topping: Add potatoes to a large pot and cover with water. Bring to a boil, then lower heat and simmer, covered, for 15 minutes until just tender. Remove from heat and drain.
- 4 russet potatoes, peeled and cut into 1-inch chunks.
Put the potatoes in your mixer’s bowl. With the regular paddle, mix the potatoes by themselves for 1 minute at Speed 2.
Add the following ingredients and mix for 30 seconds at Speed 4, then 1 minute at Speed 6.
- 1 tablespoon vegan butter
- ½ cup soy/nut milk
- 1 teaspoon salt
- Fresh ground pepper to taste
Replace the paddle with the whisk attachment and whip on Speed 10 for 2-3 minutes.
Spoon the mashed potatoes over the top of the veggies in the pie dish, and smooth so that it is evenly spread. (You can also drag a fork over it in fun patterns.)
Bake the pie for 20-25 minutes at 425 degrees, uncovered.
Allow to cool for five minutes before cutting and serving.
Timing: Around 70-75 minutes
Nutrition: Mostly whole-food
Gluten-free if you use gluten-free flour in the filling