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VEGAN LENTIL SHEPHERD’s PIE



INGREDIENTS


  • 2 cups Lentils,

  • ½ onion

  • 6-8 red potatoes

  • 1 carrots,

  • 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




DIRECTIONS


Heat the water in a 12-inch ovenproof sauté pan over medium to

medium-high heat.


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

thickened.


while the lentils are cooking, make the mashed

potato-cauliflower topping.


Boil the cauliflower florets and potatoes in boiling salted water

with rosemary for 15 minutes until fork tender. Drain and dry

thoroughly.


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

until smooth.


Bake for 20-30 mins 375°F






THE BENEFITS





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