Vegan Shepherd's Pie - Chef Fun Kitchen

Vegan Shepherd's Pie

The winter-chill beating food goodness of a classic Shepherd’s Pie, minus the meat. This vegetarian Shepherd’s Pie direction options a savory vegetable, lentil and gravy loaded interior, flat-topped with pillowy mashed potatoes, baked within the kitchen appliance to a T.

“Wait,” Ben said, his mouth 0.5 full, already queuing up a second bite on his fork. “This is vegan?”

Vegan Shepherd's Pie
Vegan Shepherd's Pie

I mean, what’s to not love a few savory vegetable, meat and gravy loaded interior, flat-topped with pillowy mashed potatoes, baked within the kitchen appliance till taste-bud nirvana occurs!? It’s food which will offer a heat hug once the winter chill creeps into your bones.

As mountain and that i have usually embraced a lot of of a plant primarily based diet, there area unit a couple of recipes I haven’t needed to enhance – fearing that attempting a vegetarian version may build North American country miss the first.

Vegan Shepherd's Pie


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion (diced)
  • 2 garlic cloves (minced)
  • 1/2 cup uncooked brown or green lentils (rinsed and drained)
  • 1 1/2 cups mushrooms (sliced)
  • 3 tablespoons flour
  • 3 cups mushroom stock
  • 1 teaspoon dried thyme
  • 1 10-ounce bag frozen mixed vegetables (peas, carrots, green beans and corn)
  • 2 tablespoons flat leaf parsley (chopped)


  • 2 1/2 pounds Yukon Gold potatoes
  • 3 tablespoons vegan butter
  • 2 tablespoons extra virgin olive oil
  • salt and pepper (to taste)


  1. Preheat oven to 425°F.
  2. Grease an 8×8-inch baking dish – or other comparable sized baking dish.
  3. Peel and cut the potatoes and transfer them to a large pot filled with water. Bring the water to a boil – and boil the potatoes for 10-12 minutes, or until tender. Drain and transfer to a mixing bowl.
  4. Using a potato masher or a fork, mash the cooked potatoes until they are smooth and add vegan butter and extra virgin olive oil. Mix well – and season to taste with a little salt and pepper. Cover with a kitchen towel and set aside.
  5. Meanwhile, in a large pan over medium-high heat, add 1 tablespoon olive oil, onions and garlic. Saute for 2-3 minutes, until onions are translucent.
  6. Add mushrooms and saute for 3-5 minutes, until the water released by the mushrooms has evaporated.
  7. Add flour and cook for 1 minute, stirring constantly.
  8. Slowly add mushroom stock while stirring. Then add lentils and thyme. Season with salt and pepper and stir.
  9. Bring to a boil. Then lower heat to a simmer, cover and cook for 20 minutes.
  10. Add frozen veggies, cover and cook for an additional 10 minutes.
  11. Place the baking dish on a baking sheet (this is to catch any overflow of gravy once it goes in the oven).
  12. Pour the lentil mixture into the baking dish and carefully top with mashed potatoes, one large spoonful at a time. Spread the mashed potatoes using a fork or spatula – and smooth it until you get an even layer.
  13. This step is optional: run the tines of a fork over the mashed potatoes to create elevated lines (my mother used to do this – and I think it makes the finished pie look prettier).
  14. Bake in the oven for 15 minutes (with the baking dish underneath).
  15. Then turn oven to broil and broil for 5 minutes to get a crispy, golden brown top (optional).
  16. Top with chopped flat leaf parsley and serve.

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