Shepherdless Pie
Cozy up with this hearty and flavorful Shepherdless Pie, a plant-based twist on the classic comfort food. Featuring a savory filling of tender lentils, earthy mushrooms, and colorful vegetables like carrots, peas, and corn, this dish is rich in both taste and nutrients. A creamy, dairy-free mashed potato topping crowns the filling, creating a warm and satisfying meal that's perfect for weeknight dinners or special gatherings. With wholesome ingredients like plant-based milk, vegan butter, and aromatic spices such as thyme and paprika, this easy-to-make vegan shepherd’s pie is as nourishing as it is delicious. Whether you're catering to dietary preferences or simply seeking a meatless dinner option, this recipe is sure to impress and delight your table.
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Recipe Information
Ingredients
- 6 medium potatoes
- 0.5 cup unsweetened plant-based milk
- 3 tablespoons vegan butter
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 medium, diced carrots
- 2 diced celery stalks
- 8 ounces, chopped mushrooms
- 1 cup frozen peas
- 0.5 cup frozen corn
- 1.5 cups cooked lentils
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
Peel and chop the potatoes into chunks. Add them to a large pot of salted boiling water and cook for 15-20 minutes, or until tender.
Drain the potatoes and return them to the pot. Mash them with the plant-based milk and vegan butter until smooth and creamy. Season with salt and pepper to taste. Set aside.
Preheat your oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the garlic, carrots, and celery to the skillet. Cook for another 5 minutes, stirring occasionally.
Stir in the mushrooms and cook for 5-7 minutes, until the mushrooms release their moisture and start to brown.
Add the tomato paste, soy sauce, thyme, paprika, salt, and pepper. Stir well to coat the vegetables.
Pour in the vegetable broth and stir. Add the lentils, peas, and corn. Simmer for 5-7 minutes until the mixture thickens slightly.
Transfer the vegetable mixture into a 9x13-inch baking dish, spreading it out evenly.
Top the vegetable filling with the mashed potatoes, spreading it out in an even layer. Use the back of a spoon to create peaks or patterns, if desired.
Place the dish in the preheated oven and bake for 20 minutes. For a golden-brown topping, broil for an additional 2-3 minutes, keeping a close eye to prevent burning.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your hearty Shepherdless Pie!
Nutrition Facts
Calories |
2729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4808 mg | 209% | |
| Total Carbohydrate | 431.3 g | 157% | |
| Dietary Fiber | 81.7 g | 292% | |
| Total Sugars | 66.2 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 787 mg | 61% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 12010 mg | 256% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
