Shepherdless Pie

Shepherdless Pie is a plant-based take on the classic Shepherd’s Pie, offering a hearty and comforting dish that’s perfect for vegans and vegetarians alike. This meat-free version uses a savory mixture of lentils and vegetables, like carrots, peas, and onions, simmered in a rich, herb-infused tomato sauce to replicate the umami depth traditionally provided by meat. Topped with a creamy layer of mashed potatoes, lightly browned in the oven, this dish maintains the cozy appeal of the original while being completely animal-free. Shepherdless Pie is an ideal meal for chilly evenings when you crave something filling and warming, perfect for family dinners or as a satisfying vegan option.

Ingredients:

• For the lentil filling:
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup brown lentils, rinsed
  • 3 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon tomato paste
  • 1 cup frozen peas
  • Salt and pepper to taste
• For the mashed potato topping:
  • 4 large potatoes, peeled and cubed
  • 1/4 cup vegan butter or olive oil
  • 1/4 cup unsweetened almond milk or any non-dairy milk
  • Salt and pepper to taste

Directions:

1. Prepare the lentil filling:
   • Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
   • Add the lentils, vegetable broth, thyme, rosemary, and tomato paste. Bring to a boil, then reduce heat and simmer, covered, for about 25-30 minutes or until the lentils are tender and most of the liquid has been absorbed. Stir in the frozen peas, and cook for an additional 5 minutes. Season with salt and pepper.
2. Make the mashed potatoes:
   • While the lentils are cooking, place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain and return to the pot.
   • Add the vegan butter or olive oil and almond milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper.
3. Assemble the pie:
   • Preheat your oven to 400°F (200°C).
   • Spoon the lentil mixture into a baking dish. Spread the mashed potatoes evenly over the top. Use a fork to create ridges on the potatoes if desired.
4. Bake:
   • Place the baking dish in the oven and bake for 20 minutes, or until the potatoes are lightly golden and the edges are bubbling.
5. Serve:
   • Let the Shepherdless Pie cool for a few minutes before serving. This allows the layers to set, making it easier to serve.

Shepherdless Pie is not only a nutritious and ethical choice but also a deliciously satisfying dish that proves comfort food can be plant-based and still have all the heartiness of the original.