Shepherd’s Pie is a wonderful dish, especially Vegan Shepherd’s pie! It’s perfect any time of year – but I especially love this comfort food on frosty winter days/nights! It so hits the spot! Not only is it easy to make but it warms the soul! I hope you enjoy my version of this recipe as much as we do.
- 1.5 cups dried brown lentils + 3 cups water
- 5 small potatoes, quartered
- 2-3 tbsp vegan butter or olive oil
- 1 tbsp olive oil
- 1 onion, diced
- 2-3 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 4 medium mushrooms, diced
- 1 tsp rosemary
- 1/2 tsp thyme
- 1 tbsp Braggs Liquid Soy Seasoning (yummy and has only a smidgen of salt compared to soy sauce!)
- 2 tsp Vegan Worcestershire
- 2 cups corn
Add lentils to water, bring to a boil. Reduce heat and simmer for 30-35 minutes until all liquid is absorbed and lentils are soft (but not mushy). Drain well. Set aside.
Add potatoes to water, boil until tender 15-20 minutes. Drain, mash add vegan butter (or olive oil) and season with pepper to taste. Set aside.
In a large fry pan heat olive oil over medium heat. Add onions & garlic and saute until softened and transparent. Add carrots and celery and cook until they are tender (about 5 minutes). Add mushrooms and continue to cook another 2-3 minutes. Add cooked lentils, thyme, rosemary, Braggs and worcestershire sauce.
Lightly grease a casserole dish. Add lentil mixture and press firmly with spatula. Add corn to create next layer. Top with mashed potatoes and smooth.
Bake in preheated oven at 400F and bake uncovered for 30 minutes or until potatoes are browned. Sprinkle with paprika and/or rosemary and serve together with a nice light green salad, perhaps a Tomato Sesame Salad?