Vegan Shepherd's Pie (oil-free)
Hearty, filling, delicious vegan shepherd's pie, great for the holidays or as a main course. It is oil-free, gluten-free, 100% plant-based soy-free and has no added sugar.
Ingredients
Bottom Layer
- 1 yellow onion diced
- 1 6 oz can tomato paste
- 3 cups cooked french lentils brown lentils (I get the pre-cooked one's from trader joe's)
- 2 cups chopped carrots
- 1 cup frozen peas
- 2 cups chopped mini bella mushrooms you can use white button too
- 1/2 cup red wine I use organic vegan wine from trader joes - Charles Shaw brand
- 1 1/4 cup veggie broth
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1.5 tsp salt
Mashed Potato Layer
- 6 medium yukon gold potatoes
- 1/4 cup nutritional yeast
- 1 cup almond milk
- 1.5 tsp salt
- 1 tsp garlic
Instructions
- Preheat oven to 425 degrees F. Peel and cut up the potatoes and bring a large pot of water to a boil. Once boiling, add potatoes into pot and cook for about 20 minutes.
- In a large non-stick pan or pot saute onions, carrots, frozen peas and mushrooms in 1/2 cup veggie broth until soft, completely cooked and all liquid is cooked out.
- Add lentils, tomato paste, red wine, rosemary, thyme, rosemary, parsley, garlic and salt to the pan and the remainder of the veggie broth (3/4 cup). Stir and combine completely and saute for 5 minutes.
- Add into a 9x12 casserole dish and evenly distribute. Bake for 15 minutes.
- Stain potatoes and put them back into the pot. Add in nutritional yeast, almond milk, garlic and water and mashed until smooth.
- Remove dish from oven and top with mashed potatoes. I put them in a large zip loc and cut an inch off of one bottom corner then piped the potatoes on in rows. You can do this or simply add dollops of the potatoes and gently spread.
- Bake for another 15 minutes then broil on high for another 10 minutes or until the top is golden brown.
- Remove from oven and enjoy!