Vegan Shepherd’s Pie is the perfect meal on a cold winter’s day, which here in Canada is our reality for 3 months of the year. What’s better than a warm and cozy meal when the snow is falling outside?! We’ve got you covered with our delicious Shepherd’s Pie which comes together in a quick 45 minutes. When it gets dark so early, you need comfort food that comes together quickly!
Our Vegan Shepherd’s Pie is packed with tons of flavour! Rosemary, thyme, garlic, onion and miso on top of all the flavourful veggies – every bite is bursting. Traditionally, this meal is topped with regular potatoes. We like to use a mix of red and white. There are no rules here though, you can use your favourite potatoes. All red, all white or get a little bit crazy and use sweet potatoes. We find that red potatoes offer a little bit more flavour than white potatoes, however once you add in the salt, almond milk and vegan butter all potatoes taste delicious!
When it comes to the butter, we love the Becel vegan margarine. It’s super cost effective and easy to find. Feel free to use your favourite vegan butter, margarine or other butter alternative.
Quick tip if you find yourself short on time throughout the week! Make our vegan Shepherd’s Pie on Sunday, place it in the fridge and dish it up throughout the week. This pie will last the week, just heat it up and you have yourself a delicious dish in no time.
- 6 large Yellow or Red Potatoes
- 1 cup Green Lentils Dried
- 2 1/2 cups Vegetable Broth + 2 tbsp
- 1 tbsp Olive Oil
- 1 medium Onion Roughly chopped
- 2 large Carrots Peeled, halved lengthwise, and roughly chopped
- 2 stalks Celery Halved lengthwise and roughly chopped
- 1 package Cremini Mushrooms Roughly chopped
- 3 cloves Garlic Peeled & crushed
- 1 tbsp Fresh Rosemary Chopped
- 1 tbsp Fresh Thyme Chopped
- 1 cup Frozen Peas
- 1 cup Frozen Corn
- 1 tbsp Soy Sauce
- 1 tbsp Miso Paste
Place the lentils and 2 ½ cups vegetable broth in a small pot over medium-high heat. Bring the lentils to a boil and then reduce heat to a simmer, simmering the lentils for 15-20 minutes until cooked through and tender. Lentils should be soft but not mushy and most of the water will be gone. Once lentils are cooked drain any excess water and set aside.
Quarter the potatoes and place them into a large pot along with 8 cups of water. Add in 1 tablespoon of salt and bring to a boil. Allow potatoes to boil for 15 minutes or until potatoes are tender. Potatoes are done when they feel soft when poked with a fork. We leave the peels on the potatoes, but feel free to peel them if you prefer.
Preheat your oven to 425 F.
Meanwhile, in a large pan of medium-high heat add 1 tablespoon of olive oil for the Shepherd's Pie. Add in the chopped onions, carrots and celery and saute for about 5 minutes.
Next add in the mushrooms, garlic, rosemary and saute for 5 minutes longer. Add in the frozen corn and frozen peas and cook the mixture for 5 minutes until everything is heated through.
Mix the dried lentils into the vegetable mixture and stir in the soy sauce.
In a small bowl, whisk together the 2 tablespoons of vegetable broth along with 1 tablespoon of miso paste. Pour the miso mixture into the vegetable mixture. Stir the mixture until everything is nice and incorporated and remove from heat.
Once the potatoes are done drain them completely.
In the potato pot, pour in the almond milk and 2 tablespoons of butter. Using a masher, mash the potatoes until you have a smooth bowl of mashed potatoes.
Pour the vegetable and lentil mixture into a baking dish large enough to hold everything. Scoop the mashed potatoes on top and evenly spread out.
Place in the oven and bake for 25-30 minutes until the edges of the potatoes are starting to brown slightly.
Serve and enjoy!