My dad had a repertoire of things he'd make for me, my sisters and brother. Stuffed peppers, beef stew, Lipton burgers, veal patties (gross, I know!) slathered in tomato sauce, chow mein, chicken with broccoli, Hamburger Helper and shepherd's pie. The later was seriously one of my favs growing up. Here's a version that's fit for a gentler shepherd.
Vegan Lentil Shepherd's Pie Recipe
serves 6-8; 45-60 minutes to make
- 1.5 cups of lentils
- 5 cups of water
- 1 bay leaf
- 6-5 medium potatoes
- 1/4 cup +/- vegan margarine
- 3/4 cup +/- non-dairy milk
- salt and pepper to taste
- 1/2 cup of diced celery
- 1/2 cup of shredded carrots
- 2 TB olive oil
- 2 tsp hing (or saute garlic and onions to your taste)
- 1 tsp dried powdered sage
- 1/2 tsp rosemary (crush it)
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper
- 1/2 tsp mustard powder
- 2 TB nutritional yeast
- 2 TB soy sauce
- 3 TB tomato paste (you can also use ketchup!)
- corn and/or peas
- Place water, bay leaf and lentils in a pan. Bring to a boil and let simmer for about 30-40 minutes or until the lentils are soft but not falling apart. When done, drain any remaining liquid. Remove bay leaf.
- Boil potatoes until pierceable by fork. Mash with margarine and milk. Add salt and pepper to taste. They should be thick, not watery, so adjust liquid accordingly. Set aside.
- In a large sauté pan, heat oil and then add your spices/herbs, then add celery and carrots and sauté for a few minutes. Add nooch, soy sauce and tomato paste, stir.
- Add lentils to pan and cook for a few minutes. Add salt to taste.
- In about a 9x13 greased baking dish, layer all the lentils, then your corn or peas, and then mashed potatoes on top. Make sure your mash is covering all corners. Pat down.
- Place in a 350 degree oven for about 30-40 minutes. To brown the top, place under broiler for a few minutes. (Keep an eye on it if you do this--don't let it burn!)
- Let cool for about 10-15 minutes before serving!