046: Vegan Shepherd's Pie

Made by Vicky Lewis - Member off the 60 Day Plant Based Challenge

046: Vegan Shepherd's Pie

Ingredients

2 tablespoons olive oil or 1/4 cup water

1 small yellow onion; diced(About 1 cup)

2 cloves garlic; minced

1 cup carrots; diced

1 cup celery; diced

2 teaspoons dried thyme or half rosemary

2 cans 14oz lentils or 3 cups cooked

2 tablespoons all purpose flour

2 tablespoons tomato paste

1 tablespoon vegan worcestershire sauce

1 tsp dijon mustard

1 cup frozen peas

1 cup frozen corn

1 cup low sodium veggie broth

1/2 teaspoon parsley

salt pepper to taste

Potato Topping

2 1/2 pounds potato (yukon or russet) cut into 1 inch cubes

4 Tablespoons vegan butter or olive oil

1/3 - 2/3 cup unsweetened plain almond milk

1 teaspoon garlic powder

salt pepper to taste

Instructions:

1. Cut potatoes in 1 inch cubes. Add potatoes to large pot. Cover with water. Bring to boil and simmer until potatoes are tender(15 minutes). Drain, add vegan butter, almond milk, and mash to desired consistency.

   
   

2. Preheat oven to 400. Filling: In shallow pot, oil or water over medium heat. Add onions, carrots, celery, garlic, and saute for 5 minutes. Add thyme and rosemary if desired. Cook for 1 minute. Add the lentils, tomato paste, worcestershire sauce, flour, and mix well. Add corn, peas, dijon mustard, salt, pepper, and veggie broth. Simmer for 5 minutes stirring occasionally.

   
   

3. Use a 9x9 or 9x11 baking dish and put vegetables in it. Then spread an even layer of mashed potatoes. Bake uncovered for 25 to 30 minutes. Let cool for 15 minutes before serving. Garnish with Parsley.