Description
Comfort food! This Vegan Shepherds Pie uses lentils and mushrooms in the filling, and is is every bit as good, and healthy as the original.
Ingredients
Scale
Potato Topping
- 4 med Yukon Gold Potatoes
- 1 med Sweet Potato
- 1/4 cup Unsweetened Almond Milk
Pie Filling
- 1 med Onion ((diced))
- 2 cloves Garlic ((minced))
- 8 oz Mushrooms ((diced))
- 4 1/3 cups Low Sodium Veg Broth ((divided))
- 1 1/2 cups Dried Lentils ( )
- 1 tsp Italian Seasoning
- 1/4 tsp Rubbed Sage
- 1 Tbs Soy Sauce ((low sodium))
- 1 Tbs Ketchup
- 1 Tbs Nutritional Yeast
- 1 pck Frozen Vegetables ((10oz))
Instructions
- Peel all potatoes, cut in half, and add to pot
- Add just enough water to cover and bring to boil
- Boil potatoes 15-20 minutes or until soft
- Drain, add back to pot, and add almond milk
- Mash with potato smasher until smooth
- Salt and pepper to taste
- Set potatoes aside
- Chop onion, garlic, and mushrooms
- Saute in large stew pot using 1/3 cup broth until they just start to brown
- Add remainder of veggie broth and lentils
- Add remainder of seasonings and cook for 35-40 minutes
- Add the frozen veggies during the last 10 min of cooking
- Pour filling into a 9x13" casserole dish
- Top with potatoes and smooth to completely cover
- Bake at 425 for 10 minutes or until potatoes start to brown
- Season with salt, pepper, and paprika
