Veggie Shepherd’s Pie

This comforting Veggie Shepherd’s Pie is a hearty and satisfying plant-based twist on the classic dish. Packed with colorful vegetables, protein-rich lentils, and a rich, savory gravy, it’s the perfect meal for cozy dinners or a wholesome weeknight treat. The creamy mashed potato topping adds a comforting, melt-in-your-mouth element, while the layers of seasoned vegetables and lentils offer depth and flavor. This dish is naturally vegan, but you can adjust it to your preference with non-dairy butter or cheese. It’s a great way to sneak in extra servings of vegetables, and it can easily be made ahead of time or frozen for later.

Ingredients:

For the filling:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 large carrots, peeled and diced
• 1 cup mushrooms, chopped
• 1 cup peas (fresh or frozen)
• 1 cup cooked lentils (green or brown)
• 1/2 cup vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

For the mashed potatoes:

• 4 large russet potatoes, peeled and cubed
• 1/4 cup non-dairy butter (or regular butter if preferred)
• 1/4 cup unsweetened non-dairy milk (or regular milk)
• Salt and pepper to taste
• 1/4 teaspoon garlic powder (optional)

Instructions:

1. Prepare the mashed potatoes:
   In a large pot, bring the cubed potatoes to a boil in salted water. Cook for about 15-20 minutes, or until tender when pierced with a fork. Drain the potatoes and return them to the pot. Mash with a potato masher or fork, then stir in the non-dairy butter, non-dairy milk, garlic powder (if using), and salt and pepper to taste. Set aside.
2. Make the vegetable filling:
   Heat the olive oil in a large skillet or pan over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes, until softened and fragrant. Add the carrots and cook for another 5 minutes, stirring occasionally. Then add the mushrooms and cook for another 3-4 minutes until they release their moisture and start to brown.
3. Combine the filling ingredients:
   Stir in the peas, cooked lentils, vegetable broth, tomato paste, soy sauce, dried thyme, and rosemary. Season with salt and pepper. Let the mixture simmer for about 5-7 minutes, until the vegetables are tender and the flavors meld together. If the mixture seems too thick, add a bit more vegetable broth to reach your desired consistency.
4. Assemble the Shepherd’s Pie:
   Preheat your oven to 400°F (200°C). Transfer the vegetable-lentil filling to a baking dish (about 9×9 inches or a similar size). Spread it out evenly. Then, spoon the mashed potatoes on top of the filling, spreading them out with a spatula to cover the entire surface. Use a fork to create a decorative pattern on top of the mashed potatoes.
5. Bake:
   Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and slightly crispy. You can also place it under the broiler for an additional 2-3 minutes for extra browning if you like.
6. Serve:
   Let the Veggie Shepherd’s Pie cool for a few minutes before serving. Slice into squares and enjoy!