WAP[P] Shepherd's Pie!
Updated: Mar 29, 2021
Vegan Shepherd's Pie
Prep Time: 45 min | Cook Time: 40 min | Serving Size: 6 people
5 Large Russet Potatoes
2 Cups of Brown or Green Lentils
3 - 4 Cups of Veggie Broth
2 Sticks of Vegan Butter (~1 Cup)
½ Cup of Oat Milk (Any Plant-Based Milk)
Add More for Creamier Potatoes
2 Tbsp of Minced Garlic
1 Can of Peas
1 Large Yellow Onion
1 Pack of White Mushrooms
Red Wine / Red Wine Vinaigrette
Bring a large pot of water to a boil (add a pinch of salt).
While you wait for the water to boil, Wash and Peel (WAP) the potatoes, and then cut them into smaller pieces (about 1-2” cubes) for quicker cooking.
Once the water is boiling, add the potatoes and boil until they’re soft and tender (~25-35 minutes).
Finely dice the carrots and toss into a small pot of water. Bring to a boil and cook until the carrots are tender (~15-20 min).
Dice the yellow onion and saute with olive oil in a large pan until lightly browned; add the mince garlic and cook for 2-3 minutes.
Add the lentils and pour 3 cups of the veggie broth into the saucepan; reserve additional broth to add later if the lentils need to be cooked more. Bring to a boil, and then simmer on low for around 30-45 minutes, until the lentils are very soft and begin to break apart.
Add your thyme, rosemary, sage, garlic powder, and black pepper into the mix. This is when you should add your red wine to give a more robust taste.
When the lentils begin to soften, dice up the mushrooms and add them to the saucepan.
Next add the cooked carrots and can of peas.
By this time the potatoes should be cooked (a fork should easily slide into the potatoes). Drain them and toss back into the pot.
Turn on low heat, and add the oat milk and vegan butter to the potatoes.
Mash the potatoes until they are nice, creamy, and LUMP-FREE!
Pre-heat the oven to 400 degrees.
Once the lentils are nice and soft, remove the saucepan from the heat and pour the mixture into your glass casserole dish. Spread evenly.
The next layer is the mashed potatoes. Scoop and spread on top of the mixture to create a smooth layer.
Use a fork to rake/gently carve out a design; this creates a rough surface which allows the potatoes to get extra crispier.
Pace the dish in the oven, uncovered, for 30-45 minutes, until the top layer starts to crisp.
Remove from the oven, let cool, and garnish with parsley. Use a spatula to serve.