Vegan Shepherd's Pie
Ingredients
The filling
-
2
tbsp
olive oil
-
1
medium
sweet white onion, finely chopped
-
3
cloves
garlic, pressed or finely chopped
-
2
tbsp
dried basil
-
1
tbsp
dried oregano
-
1
tsp
cumin
-
½
tsp
cinnamon
-
¼
tsp
cloves
-
¾
cup
tomato puree
-
2
heaped tsp
tomato paste
-
1½
cups
cooked lentils
-
1
packet
Yves Ground Round
-
2-3
cups
hot water
The mashed potatoes
-
5
large
white potatoes, peeled and cubed
-
1
tbsp
olive oil
-
¼ - ½
cup
almond milk
-
1
heaped tbsp
butter
-
1
tsp
fresh thyme
-
2
tbsp
fresh thyme for garnish
Instructions
- Heat olive oil in a large pot and sauté onions until soft.
- Add garlic, basil, oregano, cumin, cinnamon, and cloves; cook for a few minutes.
- Stir in tomato puree, tomato paste, and vegetable stock paste, then add lentils and Yves Ground Round.
- Sauté for two minutes, then add water and simmer for 20 minutes.
- Preheat the oven to 400°F and prepare mashed potatoes by boiling until tender.
- Mash the potatoes with olive oil, almond milk, butter, and thyme; set aside.
- Transfer the filling to a baking dish, top with mashed potatoes, and create texture with a fork.
- Bake for 25 minutes, then broil for an additional 5 minutes until golden.
Nutrition Facts (estimated)
Servings
8
Calories
452
Total fat
7.7g
Total carbohydrates
83.2g
Total protein
17.9g
Sodium
254.5mg
Cholesterol
0mg
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