Vegan Shepherd's Pie
Ingredients
The filling
-
1
tablespoon
olive oil
-
1
medium
onion, chopped
-
8
oz
fresh cremini or button mushrooms, diced
-
1
cup
uncooked green or brown lentils
-
2
cups
vegetable broth
-
1 ½
cups
frozen peas and carrots mix
-
1
14-ounce can
full-fat coconut milk
-
4
cloves
garlic, minced
-
1
tablespoon
coconut aminos
-
1
teaspoon
dried thyme
-
1
teaspoon
sea salt
-
½
teaspoon
black pepper
-
2
tablespoons
cornstarch or arrowroot powder
The mashed potatoes
-
2
lbs
russet potatoes, peeled and chopped
-
3
tablespoons
olive oil
-
4
cloves
garlic, minced
-
½
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
½ to 1
cup
vegetable broth
-
⅓
cup
minced fresh chives
Instructions
- Heat olive oil in a skillet over medium-high heat and bring a pot of salted water to boil.
- Sauté onion and mushrooms until mushrooms release their liquid.
- Add peeled and chopped potatoes to boiling water.
- Add lentils and broth to the skillet, simmer until lentils are tender.
- Drain potatoes, then whip with olive oil, garlic, salt, pepper, and broth until creamy, adding chives last.
- Stir in peas and carrots, coconut milk, garlic, coconut aminos, thyme, salt, and pepper into the skillet.
- Mix cornstarch with cold water, then stir into the skillet until thickened.
- Spread mashed potatoes over the lentil mixture in the skillet.
- Bake in the oven until the top is crispy.
- Let sit before serving, garnish if desired.
Nutrition Facts (estimated)
Servings
8 servings
Calories
352
Total fat
15g
Total carbohydrates
26g
Total protein
11g
Sodium
629mg
Cholesterol
0mg
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