Vegan Shepherd's PIe

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 35

Servings: people

Calories: 246kcal

When it is cold outside and you are looking for a comforting plant-based dish to warm you up, Vegan Shepherd’s Pie is definitely a winner. This veggie filled casserole topped with creamy mashed potatoes brings the cozy and will satisfy even the most robust of appetites. As with all our recipes, this recipe is gluten-free, refined oil-free, and low in sodium.

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Equipment

Ingredients

Filling

¾ cups dry lentils cooked in 2 1/2 cups water for 15 minutes
1 onion diced
2 stalks celery diced
2 cups cauliflower diced
3 carrots diced
4 tablespoons tomato paste
⅓ cup red wine
2 teaspoons smoked paprika
1 teaspoon thyme
1 tablespoon tamari or soy sauce
2 tablespoons tahini
2 cups vegetable broth
1 cup peas

Potato topping

6 cups Yukon gold potatoes peeled and cubed
4 tablespoons nutritional yeast
¾ cup soy milk or unsweetened plant milk of choice
2 teaspoons Bragg liquid aminos or soy sauce

Instructions

Fill a saucepan with water and add the potatoes.
Boil until potatoes are soft.
Sauté onions for 5 minutes.
Add celery, carrots, cauliflower and red wine and cook for 5 minutes.
Mix in remaining filling ingredients as well as the cooked lentils and cook for a few minutes.
Once potatoes are finished cooking, drain off water and mash with a potato masher.
Stir the nutritional yeast, soy milk and Braggs into the mashed potatoes.
Pour filling mixture into a large casserole dish.
Add the mashed potatoes to the top of the filling by adding one scoopful at a time.
Use the back of a spoon or butter knife to smooth the mashed potatoes so that it completely covers the filling.
Use a fork to press a design into the entire mashed potato surface.
Bake at 400° for 30 minutes.
Turn on the broil setting for a few minutes to brown the surface, watching carefully so it doesn't burn.

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Nutrition