I always love a challenge to create classic comfort food into vegan dishes! Last week, a request came in to make this hearty winter favorite. So I did just that.
Topped with fluffy mashed potatoes, this week’s recipe is packed with a nutritional punch! Instead of using the traditionally called for ground beef, I opted for lentils. High in protein, lentil is a hassle-free compliment to this shepherd’s pie!
For the filling
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups uncooked brown or green lentils, rinsed and drained
- 4 cups vegetable stock
- 2 teaspoon dried thyme
- 16oz portabella mushrooms, sliced
- 1 10-ounce bag frozen mixed veggies (i.e. peas, carrots, green beans, and corn)
For the mashed potatoes
- 3 pounds yukon gold potatoes, washed and halved
- 4 tablespoon margarine, vegan (i.e. Earth Balance Buttery Spread, Original)
- 3 cloves garlic, minced
- Salt and pepper to taste
- Place potatoes in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 25 minutes.
- Once cooked and drained, transfer to a mixing bowl. Use a masher or large fork to mash until smooth. Add desired amount of vegan margarine and season with salt and pepper to taste. Set aside.
- While potatoes are cooking, preheat over to 425°F and lightly grease a 2-quart baking dish or a 9×13 pan.
- In a large saucepan over medium heat, sauté onions and garlic in oil until lightly browned and carmelized — about 3 to 5 minutes.
- Add a pinch of salt and pepper. Then add lentils, stock, thyme and stir. Bring to boil then reduce heat to simmer. Cook for 40 minutes or until lentils are tender.
- In the last 10 minutes, add the mushrooms and frozen veggies, stir and cover.
- Taste and adjust seasonings as needed. Then transfer to your baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with salt and pepper to taste.
- Place on a baking sheet and bake for 15 minutes or until mashed potatoes are lightly browned on top.
- Let cool briefly before serving. The longer it sits, the more it thickens. Serve if enjoying immediately. Let cool completely before covering and store in the fridge for up to a few days.