Vegan Shephard’s Pie

This Vegan Shephard’s Pie recipe is a hearty dish with deep, rich flavors.  It is a perfect Thanksgiving or Christmas dish.  The sauce is a delicious combination of a red wine reduction infused with wild mushrooms and the Thanksgiving spices Sage and Thyme.  Root veggies provide a bit of an earthy flavor, the lentils give it some extra texture and the whole thing is covered in creamy, garlic mashed potatoes.

If you are vegan (or not) and want to try something a little different, this will exceed your expectations!

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Vegan Lentil Shepherd's Pie

Deep flavors, root vegetables and garlic mashed potato's.

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Prep Time30 minutes mins

Cook Time1 hour hr

Course: Main Course

Keyword: vegan, shepherd's pie, lentils, mushrooms, red wine

Servings: 8

Ingredients

• 5 Cups Veggie Broth
• 1 Cup Green Lentils
• 1/3 Cup Red Wine
• 2 T Tomato Paste
• 2 T Flour
• 1 oz Dried wild mushrooms
• 16 oz Cremini or Mini Bella Mushrooms Chopped
• 3 Lbs Russet potatoes
• 5 T Vegan Butter
• 1 White onion Chopped
• 3 to 4 Celery Stalks Chopped
• 10 Cloves Garlic
• 3 to 4 Carrots Chopped
• 2 Parsnips Chopped
• 1 T Fresh Sage Chopped fine
• 2 T Fresh Thyme Chopped fine
• 2/3 Cup Almond milk

Instructions

• In a bowl, mix together 1 1/2 cups veggie broth, the wine, tomato paste and the flour. Mix until smooth and then add the dried mushrooms. Set aside.
• Rinse the lentils, place in a small pot with 3 cups of veggie broth. Bring to a boil, reduce to a simmer, cover and cook for about 25 minutes. You want the lentils to be soft with a little bit of texture. Check your liquid levels and add more broth/water as needed. If your lentils are done and there is still a little liquid, don't drain them. We can use that liquid later.
• Peel the potatoes, cut into med sized pieces, place in a pot and cover with 2" water - add some salt and 4 WHOLE cloves of garlic. Bring to a boil and cook until tender.
• Preheat oven to low broil.
• Place a 3 or 4 quart dutch oven or any large oven ready sauce pan over med high heat and melt 1 T of butter. When the butter has melted, add the chopped mushrooms and cook. Season with salt and pepper. You want the mushrooms to turn a golden brown and start to caramelize in the pan. Only stir a few times. Once done, remove the mushrooms and set aside.
• In the same pot, add another T of butter, melt and add the onions, 6 cloves of chopped garlic and the celery. Cook until softened - about 3 minutes. Then add the carrots, parsnips, sage, thyme and salt and pepper. Cook for about 8 to 10 minutes or until the veggies begin to soften. You should see some browning on the pot - this is ok.
• Remove the rehydrated mushrooms, chop up and set aside. Add the liquid to the pot with the veggies and begin to deglaze. Go ahead and scrape any brown bits off the pot and stir the mixture. As the mixture begins to thicken, continue stirring.
• Now add both groups of mushrooms and the lentils. You can add any liquid that remains with the lentils. Stir to mix well and continue to cook until the entire pot is nice and thickened. If you need to you can always add a bit more wine or veggie stock during the process. You want the veggies nice and soft! When done, remove from heat.
• When the potatoes are done, drain the water. Add 3 T butter, the almond milk (warm), salt and pepper. Mash until nice and creamy (the garlic cloves will mash right into your potatoes). You can add more almond milk as needed.
• Spread the mashed potatoes evenly over the veggie mixture. You want to create some peaks through out the top - these will brown and create some texture in the broiler.
• Place in the oven and broil for 10 to 15 minutes or until the peaks are nice and brown.
• Remove from oven, serve and ENJOY!

Summary

Recipe Name

Vegan Lentil Shepherd's Pie

Author Name

Dan Winchester

Published On

2019-10-28