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Veggie and Lentil Shepherd’s Pie

40

  • Prep Time25 mins
  • Total Time1 hr
  • Makes4 servings
Veggie and Lentil Shepherd’s Pie

Produced by Sun Ngo; Food styling by Ashley Denton; Prop styling by Madeleine Johari

Add this hearty shepherd's pie to your next plant-based dinner plan, featuring a cozy blend of veggies, fresh thyme and soft mashed potatoes.

Filling

  • 2 tbsp olive oil

  • 1 227-g pkg sliced cremini mushrooms, finely chopped

  • 1 small onion, finely chopped

  • 1 carrot, finely chopped

  • 2 garlic cloves, minced

  • 2 tbsp fresh thyme leaves

  • 1 540-mL can lentils, drained and rinsed

  • 2 cups mushroom broth

  • 1 cup frozen peas

  • 1/2 cup large-flake oats

  • 2 tbsp tomato paste

  • 2 tsp balsamic vinegar

  • 1/4 tsp salt

  • 1/4 tsp pepper

Mashed Potatoes

  • 750 g yukon gold potatoes, peeled and cut in 1/2-in. pieces

  • 1/2 cup plant-based butter

  • 3 tbsp nutritional yeast

  • 1 tbsp Dijon mustard

  • 1/2 tsp salt

Instructions

  • Filling: Heat a large frying pan over medium-high. Add oil, and then mushrooms, onion, carrot, garlic and thyme. Cook, stirring occasionally, until mixture looks dry, 8 to 10 min.

  • Stir in lentils, broth, peas, oats, tomato paste, vinegar, ¼ tsp salt and pepper. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, until oats are tender and mixture is thickened but still saucy, 10 to 12 min.

  • Potatoes: Meanwhile, combine potatoes with enough water to cover in a medium pot. Bring to a boil and cook until tender, 10 to 12 min. Drain well and return potatoes to pot. Add butter, nutritional yeast, Dijon and ½ tsp salt. Mash until smooth.

  • Position rack in top third of oven and preheat broiler. Transfer filling to a 9×9-in. baking pan. Spread potatoes evenly over filling. Broil until top starts to brown, 8 to 10 min.

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