King’s Shepherd’s Pie
This Vegan Shepherd’s Pie will be the beautiful centre piece of any table! Loaded with a flavourful lentil filling and a buttery mashed potato topping, it’s a definite crowd pleaser!
Ingredients
- 6 Yukon Gold potatoes peeled and quartered
- 1 cup rice milk
- 4 tablespoons 1/2 stick vegan buttery spread
- 1 teaspoon garlic powder
- 3 carrots halved lengthwise and cut into thinly sliced half- moons
- 3 celery ribs thinly sliced
- 1/2 yellow onion chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 2 garlic cloves minced
- 2 teaspoons dried thyme
- 2 bay leaves
- 3 cups cooked brown lentils
- 2 teaspoons salt
- Dash of paprika optional
- 1 tablespoon chopped fresh parsley optional
Instructions
- Preheat the oven to 375°F. Coat a 13 x 9-inch baking dish with oil.
- Place the potatoes in a medium pot, add cold water to cover, and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 20 minutes.
- Meanwhile, combine the milk, 2 tablespoons of the buttery spread, and the garlic powder in a small pot and heat over low heat.
- In a large skillet, melt the remaining 2 tablespoons buttery spread over medium heat. Add the carrots, celery, onion, corn, peas, garlic, thyme, bay leaves, lentils, and 1 teaspoon of the salt.
- Cook, stirring occasionally, until the vegetables begin to soften, 10 to 15 minutes. Remove and discard the bay leaves.
- When the potatoes are done cooking, drain them and return them to the pot. Allow the steam to dissipate, 2 to 3 minutes. Add the warm milk mixture and the remaining 1 teaspoon salt. Mash with a potato masher until smooth.
- Spread the vegetable mixture evenly over the bottom of the baking dish. Top with the mashed potatoes, using a spoon to spread them evenly. Sprinkle the potatoes with the paprika, if desired.
- Bake until the potatoes begin to brown, 25 minutes. Garnish with parsley and serve.
Notes
Per serving: 295 calories; 2 g fat (.5 g saturated fat); 60 g carbohydrates;
11 g fiber; 12 g protein; 0 mg cholesterol; 880 mg sodium
11 g fiber; 12 g protein; 0 mg cholesterol; 880 mg sodium
Nutrition
Calories: 291kcal | Carbohydrates: 51g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Sodium: 667mg | Potassium: 1003mg | Fiber: 11g | Sugar: 6g | Vitamin A: 4286IU | Vitamin C: 38mg | Calcium: 52mg | Iron: 4mg