Description
A wholesome and comforting vegan shepherd’s pie packed with protein and fiber from lentils and topped with creamy mashed Yukon gold potatoes.
Ingredients
Scale
- 3 lb Yukon gold potatoes (peeled and quartered)
- 2 tbsp nutritional yeast
- 1/2 cup vegan plain milk (or to taste)
- Salt and pepper (to taste)
- 1 cup vegetable broth
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp corn starch
- 2 tbsp tomato paste
- 1 cup green lentils (or French du Puy lentils, uncooked)
- 1 onion (diced)
- 2 cloves of garlic (crushed)
- 8 oz mushrooms (sliced)
- 16 oz frozen mixed vegetables (preferably carrot and pea)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 16 oz frozen sweet yellow corn (thawed, about 3 cups)
- 1/4 cup vegan plain milk
Instructions
- Boil the quartered Yukon gold potatoes in a large pot of salted water until tender. Drain and return them to the pot. Mash the potatoes with nutritional yeast, vegan milk, salt, and pepper until smooth and creamy. Set aside.
- In a separate saucepan, heat oil over medium heat. Sauté onion and garlic until soft. Stir in mushrooms and allow to caramelize. Add lentils, vegetable broth, soy sauce, corn starch, tomato paste, oregano, thyme, salt, and pepper. Simmer for 25-30 minutes until lentils are tender.
- In a bowl, mix thawed sweet corn with 1/4 cup of vegan milk to create a creamy texture.
- Preheat the oven to 400°F (200°C). In a baking dish, layer the lentil mixture, followed by creamy corn, and top with mashed potatoes. Bake for 25-30 minutes until the top is golden brown and crispy.
Notes
For added flavor, roast mushrooms beforehand. You can also substitute lentils with canned beans and add various vegetables to the filling.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg