Animals are Not Ours

Animals are Not Ours

Shepherd’s Pie

Profile picture of
Vegan

Shepherd’s Pie

  • Prep Time 15m
  • Cook Time 1h 15m
  • Servings 3

Ingredients

  • 3 lbs. Yukon gold potatoes
  • 3-4 Tbsp. vegan butter
  • Salt, to taste
  • Pepper, to taste
  • Splash unsweetened nondairy milk
  • 1 medium yellow onion
  • 1 clove garlic
  • 1 Tbsp. olive oil
  • 1 1/2 cup dry lentils
  • 1 qt. vegetable stock
  • 1 tsp. dried thyme
  • 1/4 cup frozen corn
  • 1/4 cup frozen peas
  • 1/4 cup chopped carrots
  • Pinch cornstarch, optional

Instructions

  • Preheat the oven to 425ºF.
  • Slice the potatoes in half and place in a pot. Cover with water. Boil for 20 to 25 minutes then drain and place back in the pot. Allow the excess water to evaporate.
  • Mash with a potato masher or a fork and add the vegan butter, salt, pepper, and nondairy milk. Cover and set aside.
  • In a large saucepan over medium heat, sauté the onion and garlic in the olive oil for 5 minutes, or until caramelized. Add additional salt and pepper then add the lentils, stock, and thyme. Bring to a boil then simmer for about 35 to 40 minutes, or until the lentils are tender.
  • Add the frozen veggies, stir, and cover. Adjust the seasonings as desired, and add cornstarch or some of the mashed potatoes if the mixture needs thickening.
  • Transfer to a 9-by-13-inch oven-safe pan and top with the mashed potatoes, smoothing them out using a wooden spoon or spatula. Bake for 10 minutes, or until slightly browned.
  • Allow to cool slightly before serving and enjoy!