VEGAN LENTIL SHEPHERD’s PIE
2 cups Lentils,
6-8 red potatoes
1 stalk celery,
¼ cup broccoli,
1tps. Italian seasoning
½ cup Tomato Paste gets cooked down, bringing a subtle tangy sweetness
¼ cup Grape Juice enhances the meaty earthiness of the lentils
2 tsp. Tamari (or soy sauce) and vegan Worcestershire sauce (optional) add additional bold savoriness.
1 tsp. Balsamic vinegar brings a slight sweet tang that balances everything out.
¼ tsp. Tahini adds a nutty creaminess that pulls the filling together
See Instructional Video
Heat the water in a 12-inch ovenproof sauté pan over medium to
Cook the onions until nicely browned, 8-10 minutes.
Then add the garlic and fresh herbs and cook for 2 minutes.
Add the tomato paste and cook until darkened (2-3 minutes), then
stir into the onions.
Deglaze the pan with the grape juice. Cook for 3-4 minutes
until the mixture is jammy.
Add the vegetable broth, lentils, bay leaves, and paprika.
Simmer for 30 minutes until lentils are al dente.
Finish the lentil filling by stirring in tahini, balsamic vinegar,
tamari, vegan Worcestershire sauce (optional), and salt
and pepper. Stir well until the lentils are creamy and
while the lentils are cooking, make the mashed
Boil the cauliflower florets and potatoes in boiling salted water
with rosemary for 15 minutes until fork tender. Drain and dry
Add the vegan butter, plant milk, nutritional yeast, salt and
pepper to the boiled cauliflower and potatoes. Use a potato
masher or ricer (or an electric mixer on low speed) to mash
Bake for 20-30 mins 375°F