Shepherd's Pie
 
Prep time
Cook time
Total time
 
A delicious, savoury vegan shepherd's pie made with lentils.
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Adapted From: The Best of Bridge Series. The Best of The Best. "Shepherd's Pie". The Best of Bridge Publishing.
Serves: 6 large servings
Ingredients
  • 4 cups green/ brown lentils cooked
  • 2 tbsp canola oil
  • 2 cups chopped onion
  • 4 cloves garlic minced
  • ½ cup flour
  • salt and pepper to taste
  • ½-3/4 tsp dried thyme
  • ½-3/4 tsp savory
  • 3½-4 cups vegetable broth
  • 4 tsp vegan worcestershire
  • 2 bay leaves
  • 1-3 tsp Better Than Bouillon vegetable base
  • 1 cup finely diced carrots (I use a food processor)
  • 1 cup frozen corn
  • MASHED POTATOES:
  • 10-12 medium potatoes peeled, cut and boiled until tender
  • Vegan margarine to taste (optional)
  • Almond milk to taste
  • salt to taste
  • Dried parsley for garnish
Instructions
  1. You will need 4 cups of cooked green/brown lentils drained. This is approximately 2 cups dry, boiled for about 20-25 minutes.
  2. Peel, cut and boil your potatoes until fork tender.
  3. Prepare the rest of your ingredients.
  4. In a large frying pan, heat 2 tbsp oil (or saute in water) over medium heat.
  5. Add onions and garlic and cook until softened.
  6. Stir in flour, salt, pepper, thyme and savory and cook for about 1 minute.
  7. Slowly whisk in broth and vegan worcestershire.
  8. Add carrots and bay leaf and simmer for about 20 minutes until carrots are tender and sauce is quite thick.
  9. Remove bay leaf and stir in Better Than Bouillon vegetable base, lentils and corn.
  10. Spread in a deep casserole dish.
  11. Drain potatoes and mash adding vegan margarine (optional), salt and unsweetened almond milk to taste.
  12. Use a spatula to spread the mashed potatoes over the lentil mixture in the casserole dish.
  13. Use a fork to create texture 'lines' if you'd like.
  14. Bake at 350 F (180 C) for about 40-45 minutes.
  15. Remove and sprinkle with dried parsley to garnish.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/10/14/shepherds-pie/