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Vegan Shepherd’s Pie

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8
  • Category: Mains
  • Cuisine: Vegan

Description

We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd’s pie.


Ingredients

  • 2 tbsp. olive oil
  • 1 medium sweet white onion, finely chopped
  • 3 cloves of garlic, pressed or finely chopped
  • 2 tbsp. dried basil
  • 1 tbsp. dried oregano
  • 1 tsp. cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • season to taste – this may be best to do at the end!
  • 3/4 cup tomato puree
  • 2 heaped tsp. tomato paste
  • 1-2 tbsp. vegetable stock paste – use as much as you like depending on your preference and tolerance to salt
  • 1 1/2 cups cooked lentils – I used Bob’s Red Mill
  • 1 packet Yves Ground Round
  • 2-3 cups hot water
  • season to taste
  • 5 large white potatoes, peeled and cubed
  • season to taste
  • 1 tbsp. olive oil
  • 1/4 – 1/2 cup almond milk
  • 1 heaped tbsp. butter
  • 1 tsp fresh thyme
  • garnish with 2 tbsp. fresh thyme

Instructions

Into a large pot add olive oil and heat for 30 seconds on medium-high heat.  Add your onions and cook for around 5 minutes or until soft and translucent.  Add in your garlic, basil, oregano, cumin, cinnamon and cloves. Stir until onion is well coated and turn heat to low to cook and marry for around 3 minutes.  Stir often to avoid burning.

Into the pot add your tomato puree, tomato paste and vegetable stock paste.  Give this all a good stir and then increase heat to high before adding your lentils and Yves Ground Round.  Let them sautéed in the pan for two minutes before adding your water.  Stir, stir, stir, bring to a boil then simmer for 20 minutes until thick and luscious like a traditional meat sauce. Set aside once done.

Preheat oven to 400F and line a baking sheet with parchment paper.

While your “meat” sauce is simmering prepare your mashed potatoes by boiling water in a large stockpot.  Season your water and cook your potatoes till very tender, could take 15 minutes or so.  Strain your potatoes but absolutely do not rinse and return to pot.  Add the remainder of the ingredients and mash till extremely rich and creamy!  Remember, when adding your liquid that you must have a more solid mash to add on top of the first layer! Set aside.

Into a 13″L x 7.75″W x 2.25″H baking dish transfer your “meat mixture” and lay it flat using a spatula. Begin dolloping your mashed potato onto the mixture and using a flat tool flatten it all out.  I like using a fork to carve marks vertically and horizontally across the pie.  This adds fun texture and when it cooks gets nice and golden brown! Before cooking spray the mashed potatoes with an oil of your choice for that added golden colour (you will thank me later if you do this).

Cook for 25 minutes before setting the oven to broil for 5 minutes.  Watch closely so nothing burns but this is an amazing adding touch to the recipe!

Enjoy with fresh thyme garnish and your choice of steamed greens or veg!


Notes

It will last up to 1 week in a tightly sealed container in the fridge.

This recipe is freezer friendly, lasts up to 2-3 months.

If you don’t have vegetable stock paste then use 2-3 cups of your own vegetable stock! Just make sure it’s strong, good quality stuff!