Saturday, April 4, 2015

Vegan Shepherd's Pie

I took this to a vegan seder this evening and it was very well received :)  I looked at quite a few recipes but it is mainly based on this one.

2 cups of dry brown or green lentils (soaked for a couple of hours and drained)
1 big onion, diced
3-4 cloves of garlic, or however much you like, minced
2-3 stalks of celery, chopped
2 big carrots, diced,
8 oz mushrooms, sliced
1/2 tsp thyme
1/4 tsp each dried oregano, rosemary, and basil
2 cups veggie broth
3 cups water
5 oz baby spinach
2 tsp better than bouillon no-beef base ( only add after the lentils are tender because it contains salt)
1 tsp vegan worcestershire sauce
salt and pepper to taste
2 Tb cornstarch, preferably organic & non-gmo, mixed with 2 Tb water
1 cup fresh bread crumbs or dried panko breadcrumbs (can use gluten-free)

9-10 medium potatoes, preferably yukon golds
3-4 Tb earth balance
1/2 cup unsweetened non-dairy milk (I used almond milk)
salt and pepper to taste
smoked paprika

Saute onion and garlic until soft, 3-5 minutes.  Add celery, carrots, mushrooms and herbs.  Saute until veggies are tender, about 5 minutes.  Add lentils, broth and water and bring to a boil.  Simmer until lentils are tender.  Add spinach and let it wilt in.  Add no-beef base and worcestershire sauce.  Add salt and pepper to taste.  I didn't need to add more salt because there is salt in the no-beef base. Add the cornstarch slurry and let the mixture thicken up.   Once it does, turn off the heat. 

Preheat the oven to 400 degrees F.

Peel and dice the potatoes and boil them in salted water to cover until tender, about 20 minutes.  Drain off the water and mash in a large mixing bowl with the earth balance and the non-dairy milk.  Add salt and pepper to taste.

Grease a 9x13 pan with oil.   Sprinkle the breadcrumbs in the bottom evenly.  Spoon in the lentil mixture and smooth the top.  Spoon the mashed potatoes over the lentil mixture and swirl the top.  Sprinkle some smoked paprika on top and bake uncovered for 35 minutes.

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