Vegetarian Shepherds Pie
A hearty vegan or vegetarian recipe for a shepherds pie recipe with lentils. Made with a delicious red wine gravy and fresh herbs.
Servings 6 people
Calories 748kcal
Ingredients
Shepherds Pie Filling
- 1 brown onion finely chopped
- 6 garlic cloves crushed
- 200 grams button mushrooms shiitake can also be used
- 1 cup frozen peas
- 2 cans brown lentils equivalent to 2.5 cups of cooked lentils
- olive oil or vegetable stock for cooking
Red Wine Gravy
- 2 tablespoon plain white flour
- ½ cup red wine
- 2 cups vegetable stock
Mashed Potato
- 6 large white potatoes peeled and cut
- 1 tablespoon nutritional yeast
- 1 tablespoon vegan butter
- ½ cup unsweetened plant milk
- 1 teaspoon salt taste and add more if needed
Mashed Potato Topping
- 1 tablespoon melted vegan butter
- 1 tablespoon nutritional yeast
Instructions
Red Wine Gravy
- In a pot add the tomato paste, flour, and red wine and mixed until well combined (approx 2 minutes) on a medium heat.
- Slowly add the 2 cups of vegetable stock whilst whisking
- Turn off heat or transfer immediately to the large pot or pan with the Shepherds pie filling.
Shepherds Pie Filling
- In a large pot or pan, cook the brown onion until fragrant with either oil or vegetable stock. Add the mushrooms, fresh herbs, and sauté.
- Pour the shepherds pie gravy into the pot and add the lentils and frozen pea's.
- Bring the pot to boil and then reduce the heat and simmer for 10 to 15 minutes
- Turn off the heat and remove the sprigs of rosemary and thyme. The leaves will remain in the mix but the sticks will need to be removed.
Mashed Potato Top
- Peel and cut the potatoes
- Boil until soft (approx 15 minutes). The potatoes are ready once a butter knife can easily slice through the potato.
- Drain the potatoes and add back to the large pot
- Mash the potatoes and add the unsweetened plant milk, salt, and 1 tablespoon nutritional yeast
- Use a large spoon to mix the mash ingredients together
Combine The Pie
- In a deep baking dish (round or rectangle), pour the shepherds pie filling.
- Using a large spoon, spread the mashed potato evenly on top.
- Mix the topping (melted butter and nutritional yeast) and brush over the potato layer.
- Bake for 15 to 20 minutes on 180 degrees (350F), or until the top starts to brown Make sure to keep an eye on the pie as the shepherds pie filling will begin to boil and bubble trough the mashed potato. Remove from the oven immediately if you notice this.
Nutrition
Calories: 748kcal | Carbohydrates: 127g | Protein: 45g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 764mg | Potassium: 2379mg | Fiber: 50g | Sugar: 8g | Vitamin A: 636IU | Vitamin C: 54mg | Calcium: 147mg | Iron: 13mg