VEGAN SHEPHERD’S PIE

I am sure you have noticed the colder mornings and evenings.  The days are getting shorter as well and there is no denying what’s around the corner.  I don’t know about you, but this is the time I craving comfort food.    What heartier comfort food is there than Shepherd’s Pie?  I love this pie because it’s like serving a two in one meal, all you really need is a lovely salad to go with this and you are done.  The best part is you can make this recipe ahead and just warm it up before serving. Oh and don’t forget the Happy House Miso Gravy.   Life is good.

Cook lentils in pot with 3 cups of water until fork tender or pressure cook the lentils.  If your choice is to pressure cook, use 1 ¾ cups of water with the 1 cup of lentils.  Pressure cook for 10 minutes.  Drain lentils.

Preheat oven 350F.

Heat oil in large skillet over medium heat.  Add onions and cook until translucent.  Add mushrooms and garlic.  Cook mushrooms until soft.

Place 2 cups of cooked lentils, almond meal, flaxseed eggs, tomato paste, thyme, salt and pepper in food processor.

Blend into a coarse mixture.

Place in bowl and add remaining lentils, mushroom mixture, grated carrots and walnuts. Mix well.  Stir in thawed peas and carrots.

Place mixture into 9” pie plate and bake for 40 minutes.

Spread mashed potatoes over baked lentil mixture and sprinkle with nutritional yeast.

I serve this with the Happy House Miso Gravy.
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VEGAN SHEPHERD’S PIE

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 10 + 40 minutes
  • Total Time: 70 minutes
  • Yield: 8 slices 1x
  • Category: main
  • Method: bake
  • Cuisine: Canadian/American

Description

I am sure you have noticed the colder mornings and evenings.  The days are getting shorter as well and there is no denying what’s around the corner.  I don’t know about you but in times like this I start thinking about comfort food.  What hardier comfort food is there then Shepherd’s Pie?  I love this pie because it’s like serving a two in one meal, all you really need is a lovely salad to go with this and you are done.  The best part is you can make this recipe ahead and just warm it up before serving. Oh and don’t forget the Happy House Miso Gravy.   Life is good!


Ingredients

Scale

1 cup of dried green lentils

2 tablespoons avocado oil

1 small yellow onion, diced

1 cup diced cremini mushrooms

2 garlic cloves, minced

1 cup almond meal

2 flaxseed eggs*

2 tablespoons organic unsalted tomato paste

2 teaspoons dried thyme

½ teaspoon salt

¼ teaspoon pepper

½ cup grated carrots

½ cup chopped walnuts

1 cup of frozen peas and carrots, thawed


Instructions

Cook lentils in pot with 3 cups of water until fork tender or pressure cook the lentils.  If your choice is to pressure cook, use 1 ¾ cups of water with 1 cup of lentils.  Pressure cook for 10 minutes.  Drain lentils.

Preheat oven 350F.

Heat oil in large skillet over medium heat.  Add onions and cook until translucent.  Add mushrooms and garlic.  Cook mushrooms until soft.

Place 2 cups of cooked lentils, almond meal, flaxseed eggs, tomato paste, thyme, salt and pepper in food processor.  Blend into coarse mixture.  Place in bowl and add remaining lentils, mushroom mixture, grated carrots and walnuts. Mix well.  Stir in thawed peas and carrots.

Place mixture into 9” pie plate and bake for 40 minutes.

Spread mashed potatoes over baked lentil mixture and sprinkle nutritional yeast.


Notes

Mashed potatoes:

4 medium size cooked Yukon Gold Potatoes

3 tablespoons vegan butter

½ cup plant based milk

salt to taste

Mash potatoes with potato masher or ricer.  I prefer a ricer as the results are a creamier mash potato.  Add butter and stir until melted.  Gradually add milk, stirring until you reach the consistency you like, ½ cup of milk should do it.

*Flaxseed egg:  Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water.  Let sit for 15 minutes until becomes jelly like.

Keywords: shepherd's pie, vegan, gluten free, lentils

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