Plant-Based Shepherd’s Pie
This vegetarian Plant-Based Shepherd’s Pie is made with lentils and mushrooms and is combined with onion, mixed vegetables, tomato paste, soy sauce, vegetable broth, and herbs for a filling main dish! If you or your guests are vegetarian but not vegan, you can use dairy butter, milk, and sour cream, if desired.
Plant-Based Shepherd’s Pie
- 3 pounds (about 8 small/medium) russet potatoes, peeled and cubed
- 1 cup plant milk (such as oat, almond, rice, etc.)
- 7 tablespoons dairy-free sour cream
- 3 tablespoons dairy-free butter
- 2 teaspoons garlic salt
- Freshly ground black pepper , to taste
Shepherd’s pie filling:
- 1-2 tablespoons olive oil
- 2 cups chopped mushrooms
- 1½ cups diced sweet onion (about 1 medium onion)
- 1 teaspoon minced garlic
- 1 (15-ounce) can lentils, drained and rinsed
- 2 cups frozen mixed vegetables
- ¼ cup gluten-free soy sauce (or coconut aminos for soy-free)
- 3 tablespoons tomato paste
- 1½ cups gluten-free vegetable broth
- 1½ teaspoon dried parsley
- 1 teaspoon kosher or fine sea salt
- Pinch freshly ground black pepper , to taste
- Make the mashed potatoes first. Boil the peeled and cubed potatoes until soft, about 15-20 minutes. Drain, add the potatoes back to the pot, and add the milk, sour cream, butter, garlic salt, and pepper, to taste. Mash the potatoes with a potato masher or fork until you achieve your desired texture. Add a little bit more milk, if needed, to make them smooth if you don’t like lumps. Set the potatoes aside.
- Preheat the oven to 375°F. Heat a large skillet over medium heat and add the oil, mushrooms, onion, and garlic to the skillet. Sauté until the onion turns translucent, about 5-10 minutes, stirring occasionally. Add the lentils, mixed vegetables, soy sauce, tomato paste, vegetable broth, dried parsley, salt, and a pinch of pepper. Stir to combine the mixture. Heat for another 5-7 minutes, stirring occasionally.
- Spoon the mixture into a pie dish or an 8x8-inch square baking dish and spread it into an even layer. Carefully dollop and spread 3 cups of the mashed potatoes over top of the vegetable mixture and bake for 20 minutes. (I like to place my pie/baking dish on a baking sheet in case it bubbles over.) Turn the oven to broil and broil for another 5 minutes, until the mashed potatoes start to brown on top. Let cool for about 5-10 minutes before serving.
- Note: You will have leftover mashed potatoes to enjoy with another meal during the week or serve to guests separately as a side.
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