In my opinion, shepherd's pie is the ultimate cold weather dinner. It's the perfect comfort food to warm you up! The smooth and creamy mashed potatoes paired with the savory vegetables is simply perfection. It is an awesome dish for guests, to bring to a party, or just for your own family!
Ingredients:
- 8 medium russet potatoes, peeled and cubed
- 1/2 cup dry brown lentils
- 1/2 cup unsweetened original almond milk
- 1 Tbsp plant based butter
- 1 tsp garlic, minced
- Salt and pepper, to taste
- 3 medium size carrots, chopped
- 1 medium white onion, chopped
- 1 cup frozen peas
- 8 white mushrooms, stems removed and chopped finely
- 1 Tbsp olive oil
- 1 tsp garlic, minced
- 1 Tbsp all-purpose flour
- 2 tsp Better than Bullion vegetable flavor ***
- 1 tsp reduced sodium soy sauce
*** Note: You can substitute the water in the recipe below for vegetable broth if you don't have the Better than Bullion paste!
Directions:
Start by placing your potatoes in a kettle on the stove and cover with water. Bring to a boil and stir occasionally. You will know when the potatoes are done when they are fork tender.
While the potatoes are boiling, start cooking your lentils. Place the lentils in a small kettle on the stove cook according to package directions. Set aside.
Once potatoes are fork tender, drain the water. Add in the almond milk, butter, garlic, salt, and pepper and mash. Set this aside for now.
In a separate kettle on the stove, add in your carrots, onion, mushrooms, and, olive oil. Saute over high heat for 5 minutes.
Add in your minced garlic and saute for another 4 minutes.
Reduce heat to medium. Add in the flour to the veggies and mix together. Quickly add in 1/2 cup water, mix. Once thickened, add in another 1/2 cup of water and mix until thickened. This will happen fairly quickly.
Add in the cooked lentils, frozen peas, Better than Bullion, and soy sauce and mix together.
Add in a dash of salt and pepper and simmer for about 5 minutes.
Preheat the oven to 375 degrees.
While the oven is heating up, we'll assemble our Shepherd's pie! In a 9 x 13 pan, add in your vegetable mixture and spread evenly. Layer on the mashed potatoes on top being careful not to mix the veggies in to the potatoes. A spatula works best to spread the potatoes.
Pop it in the oven and bake for about 30 minutes. Then raise the temperature to 425 degrees and bake for another 10 minutes or until the potatoes are a nice golden brown on top!
Enjoy!
Be sure to let me know if you try this recipe!