delicious + nutritious
vegan shepherd's pie
A couple of weeks ago, I took to Instagram to see what everyone's favorite fall dishes were! I have *yet to whip up all of them, but one contender was Shepherd's Pie!
When we were traveling Ireland a few years ago, I happily ate my weight in Shepherd's Pie and Guinness with no regrets. I have been wanting to whip up a casserole anyway, and this classic Irish dish just fit the bill!
I love hot, hearty dishes that just make you want to curl up on the couch with some lit candles and a movie! This Shepherd's Pie recipe will have ya doing just that! Vegan, vegetarian, meat eater, whatever, this dish is just plain GOOD! And good for you! I'm vegetarian, but I do love throwing together vegan dishes that are healthy, robust and tasty!
Full of fresh nourishing veggies plus, lentils have more protein gram for gram vs. their beef/lamb counterpart, plus they're loads cheaper and easier to digest.
This recipe was a huge hit with my husband! He may or may not have eaten half the pie in one night.
I did have to make a few adjustments....I believe traditionally, Shepherd's Pie is made with Thyme. I didn't have any so I used parsley and oregano instead!
Our kitchen smelled like a quaint cottage in the Irish countryside and I was lovin' it!
Such a cozy meal to have at home! It was finally getting chilly in Valencia and this was the perfect comfort food.
I really hope you enjoy this recipe! I'd love to know if you gave it a shot! I pulled from a few other recipes to create this one and am pretty happy with the outcome.
I'd love to know your favorite fall dishes in the comments!!
• 2 cups of brown lentils
• 2 cloves of garlic
• 1 onion (medium)
• 2 tbsp of parsley, basil or thyme
• 4 cups vegetable stock
• peas, carrots, green beans and corn. I used all fresh aside from the peas. You can do either way!
• 3lbs gold potatoes
• 3 tbsp butter
• milk of your choice
• salt + pepper to taste
• 2 garlic cloves (optional)
If you like your potatoes peeled, go ahead. I left the skin on for this recipe and we survived!
Slice any larger potatoes in half and cover in pot with cold water. Add your garlic if you are using it. Cook uncovered for 15-20 minutes, until pliable with a fork and drain well. Add butter to the mashed potatoes and gradually add the milk in while mashing to reach desired consistency. Season with salt and pepper and set aside.
Preheat oven to 425 F (218 C) and lightly oil your dish. I used a standard pie pan, but any 2 quart or 9x13 dish should do the trick.
Place skillet on medium heat and saute onions and garlic in approx. 2 tbsp of olive oil until lightly browned and very fragrant. Should take about 3 minutes.
Add a pinch of salt, then add your lentils, herb of choice and stock. Bring to a low boil and let simmer for at least 10 minutes, stirring occasionally.
Add your veggies and stir occasionally for about 10 minutes.
(I had to split these into separate pans unfortunately! I didn't have a pan that would hold all of it)
Taste and adjust the seasoning as you see fit, you may add a pinch of cumin or some more herbs. Whatever you like!
Transfer filling to your pan and gently top with mashed potatoes.
Crack some pepper on top and pop in the oven for 10-15 minutes until you have a nice golden brown color.
Let it cool a bit and serve, the longer it sits, the thicker consistency it will have.
I hope you enjoy!
Remember to shoot me your favorite fall dishes in the comments!