Description
This gluten free and vegan Shepherd’s Pie is creamy and full of flavor! It’s the perfect comfort food for any night of the week!
Ingredients
For the Filling:
- 1 cup dried lentils
- 2 cups water
- 1 tbsp olive oil
- 1 medium red or white onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup chopped mushrooms
- 3 cloves garlic, minced
- 2 tbsp vegan butter (I use “Earth Balance vegan buttery sticks”)
- 1/4 cup cornstarch or gluten free all-purpose flour
- 1 1/2 cups dairy free milk (I use “So Delicious unsweetened Coconut Milk”)
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
For the Mashed Potatoes:
- 4 large russet potatoes
- 4 tbsp vegan butter (I use “Earth Balance Vegan Buttery Sticks”)
- 1/2 cup low sodium vegetable broth (I use “Pacific Foods”)
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Cook the lentils according to the package directions.
- Peel the potatoes and chop into cubes (this helps the potatoes to cook faster). Add potatoes to a large pot and cover with water. Boil the potatoes for 15-20 minutes or until a fork goes through the potatoes easily.
- While the potatoes are cooking, add the olive oil to a large pan and saute the carrots, celery, and onion over medium-high heat until they have softened (about 5 minutes).
- Add the chopped mushrooms to the pan and saute for an additional 3 minutes. Add minced garlic and saute until fragrant (about 30 seconds). Lower the heat to medium and add the butter, stirring until melted.
- Add the flour and stir to coat the vegetables. Pour the milk over the vegetables and stir well.
- Stir in the paprika, salt, and pepper and simmer for about 10 minutes (stirring occasionally) or until the liquid thickens.
- Preheat oven to 350°F. Add the cooked lentils to the vegetables and stir to incorporate.
- Once cooked, drain and mash the potatoes. Stir in the butter, vegetable broth, garlic powder, salt, and pepper until potatoes are smooth and creamy.
- Pour the lentil mixture into a 9 x 13 casserole dish. Top with mashed potatoes and spread evenly over the lentil mixture.
- Bake for 15 minutes or until everything is heated through. Once the shepherds pie is baked, optionally broil for about 5 minutes until the top is browned.
