Vegan Shepherd’s Pie

 

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Vegan Shepherd’s Pie

This dish is very easy to make and is a crowd pleaser. This dish is the perfect meal for anyone vegan or non-vegan. 

Course Main Course
Cuisine American
Keyword gluten-free, living meatless, meatless monday's, plant-based, vegan shepherd's pie
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author Rachel Joy Olsen

Ingredients

Ingredients for the mashed potatoes:

  • 6-8 large potatoes, peeled, thoroughly washed, diced
  • 3-4 Tbsp. coconut oil
  • 1/4-1/2 cup coconut milk, add more if needed
  • Pinch salt and pepper, to taste

Ingredients for the filling:

  • 1 1/2 cups uncooked brown or green lentils
  • 3 cups vegetable stock
  • 1 Tbsp. coconut oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 celery stalk
  • 2 cups frozen peas and carrots
  • 1 bag Gardein Beefless Ground
  • 1 1/2 tsp dried thyme
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1-2 Tbsp. nutritional yeast

Instructions

  1. Place potatoes in a large pot and fill with water until they’re just covered.
  2. Bring to a boil on high heat, reduce to medium-high heat, cover and cook for 20-30 minutes or until they slide off a knife very easily.
  3. Once potatoes are cooked, drain and place back in the pot.
  4. Use a masher, or hand mixer, and mash until smooth.
  5. Add desired amount of coconut oil and coconut milk until desired consistency is reached. (I would suggest adding slowly to prevent overdoing it).
  6. Season with salt and pepper to taste and set aside.
  7. While the potatoes are cooking place lentils and vegetable stock in a medium pot.
  8. Cover and bring to a boil.
  9. Reduce heat and allow to simmer until all vegetable stock has been absorbed and lentils are soft.
  10. While potatoes and lentils are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 9x13 pan.
  11. In a large saucepan over medium heat, sauté onions, garlic and celery in coconut oil until lightly browned and caramelized (about 5 minutes).
  12. Add frozen vegetables and Gardein Beefless Ground.
  13. Cook, stirring occasionally until veggies are soft.
  14. Add thyme, salt, pepper and garlic powder adjusting to taste.
  15. Add cooked lentils and thoroughly mix in with the beefless ground and veggies.
  16. Transfer filling to your prepared oven-safe baking dish slightly push into the pan with a spatula.
  17. Carefully top with mashed potatoes. Smooth down with a spatula.
  18. Top with a sprinkle of nutritional yeast.
  19. Place in the oven and bake for 20-30 minutes or until the mashed potatoes are lightly browned on top.
  20. Let cool briefly before serving. The longer it sits, the more it will thicken.

Recipe Notes

Let cool completely before covering to store. Will keep in the fridge for a few days. Reheats well in the microwave, oven or stovetop.