If one of your favorite foods from before you went vegan was shepherd’s pie (a meat pie topped with mashed potatoes), you might think that you’ll never be able to eat it again. Well, that’s not true because you can actually make a vegan version of shepherd’s pie with lentils that tastes just as good as the “real thing.” Here’s how to make it.
Ingredients:
- Potatoes
- Vegan butter
- Salt
- Pepper
- Olive oil
- Onion
- Garlic
- Tomato paste
- Lentils
- Vegetable stock
- Thyme
- Peas
- Carrots
- Green beans
- Corn
- Alternatively, a bag of frozen mixed veggies
Instructions:
- Start by cutting your potatoes into quarters and boiling them in a large pot of salted water. Cook until they’re soft enough to be easily pierced by a fork.
- While the potatoes are cooking, you’ll want to preheat your oven to 425 degrees Fahrenheit and prepare your baking dish by greasing it.
- Additionally, chop your onions and mince your garlic.
- After your potatoes are done cooking, drain them and mash them up in a big bowl. Add vegan butter, season with salt and pepper to taste, and set aside for now.
- Next, you’ll want to heat up some olive oil in a large pan over medium heat.
- Add your garlic and onions, sauteing until they get lightly browned, about five minutes.
- Add tomato paste, salt, and pepper. Stir. Add lentils, vegetable stock, and thyme.
- Stir again and bring the mixture to a low boil. Simmer until the lentils are cooked, which should take about 40 minutes.
- Remove the lid and add peas, carrots, green beans, and corn. Cook for ten more minutes.
- In your baking dish, spread the lentil mixture with a layer of mashed potatoes on top.
- Season with salt and pepper and bake until golden brown, about 10 to 15 minutes.
