Okay, so shepherd’s pie might be defined as a minced meat pie topped with mashed potato, but just because meat is usually central to this dish doesn’t mean that you can’t create a vegan version. After all, we have veggie burgers and sausages, don’t we? So check out this vegan shepherd’s pie recipe that is just as hearty and yummy as the original, and isn’t even that hard to cook.
- Vegan butter
- Olive oil
- Tomato paste
- Vegetable stock
- Green beans
- Alternatively, a bag of frozen mixed veggies
Roughly dice your potatoes and place them into a large pot. Fill with water until they’re covered and bring to a boil. Add the salt, cover, and cook until they’re fork-soft.
In the meantime, preheat the oven to 425 degrees F. Grease a large baking dish with oil. Chop your onions and mince your garlic.
Once cooked, drain and mash the potatoes. Add vegan butter and season with salt and pepper. Cover and set aside.
Heat olive oil in a large saucepan over medium heat. Add your garlic and onions and saute for about five minutes. Add tomato paste, salt, and pepper. Add lentils and vegetable stock. Stir and bring to a low boil. Simmer until lentils are cooked through, about 40 minutes. Remove the lid and continue to simmer, stirring frequently, until any excess liquid cooks off.
Add the peas, carrots, green beans, and corn and cook for a final ten minutes.
Put the cooked lentils and veggie mixture into the prepared baking dish. Top with mashed potatoes. Smooth down and season with salt and pepper. Bake for 10 to 15 minutes until golden brown.