Vegan Shepherd’s Pie

It’s funny that I decided to make this recipe and rather liked it. As a child my mom made Shepherd’s Pie at least a couple times a year, and whenever she did I dreaded it. I don’t know what it was about it, but all I can recall was I hated. But the Veganaut made us an extra large helping of vegan mashed potatoes the other day. So large a portion that we had a 3 gallon tupperware container of it left over, so I had to figure out what to do with it! Then I somehow stumbled across a recipe for Shepherd’s Pie with mashed potatoes on top and decided to make my own. I am glad I did, it was good, hearty comfort food. Living in California I don’t miss the cold, but this meal would have been perfect for a cold winter day.

Ingredients:

  • a large serving of mashed potatoes (like enough for 6 people). Hopefully the Veganaut will post his recipe later on, but I can tell you it had a lot of daiya cheddar and bacon bits in it.
  • 1 bag spinach
  • 2 chopped red bell peppersphoto 3
  • 1 container mushrooms
  • 2 cups diced potatoes
  • 2 cups skinned and diced carrots
  • 3 TBsp garlic
  • 1.5 cups cooked lentils
  • 1.5 cups sunflower seeds
  • 1 container TJs chickenless strips
  • olive oil
  • 2-3 TBsp cornstarch
  • 1-1.5 cups almond milk
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 1 TBsp oregano

So I had the mashed potatoes already made and in the fridge, but if you don’t you should make them first. You can also cook your lentils in veggie broth according to the package.photo 5

First put your diced potatoes and carrots in a cast iron skillet with some olive oil and fry on high for about 8-10 minutes, until browned. Then add the garlic, thyme, oregano, and rosemary. Stir in for a couple minutes and transfer this to a large soup pot.

Next in the same skillet heat up some more oil and fry the mushrooms and peppers together. Once they are browned add to the same soup pot. Do this as well with the vegan chicken (fry in a bit of olive oil). Mix all of this in the soup pot, then add the lentils, the almond milk, the sunflower seeds, and the spinach. Bring to a boil and add the cornstarch. You don’t want the dish to be liquidy like soup but want it to be very moist. Once it is thick and moist remove from heat and spread in a casserole dish.

Top with the mashed potatoes and bake at 350 for 20 minutes.photo 3

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