Vegan Shepherd's Pie

Vegan Shepherd's Pie

For the potatoes:

  • 8 medium baking potatoes
  • 1/8 cup coconut milk or almond milk
  • 1 tablespoon vegan butter
  • Salt/pepper to taste

For the filling:

  • 2 tablespoons Pompeian Organic Extra Virgin Olive Oil
  • 3 cups sliced portabella mushrooms
  • 1/4 cup diced onion
  • 4 cups vegetable broth
  • 3 cups mixed vegetables
  • 1 1/2 cups brown lentils, rinsed and uncooked
  • 2 tablespoon ketchup
  • 1 tablespoon vegan flour
  • 1 teaspoon garlic powder
  • 1 tablespoon rosemary
  • Salt/pepper to taste
  1. Preheat the oven to 375F.
  2. Place the potatoes in a pot, cover with water and bring to a boil. Let them boil on low until soft.
  3. Peel the potatoes and place in a large mixing bowl. Add in the milk and butter, along with salt and pepper to taste and mix well.
  4. While the potatoes are cooking, add Pompeian Organic Extra Virgin Olive Oil to a large saucepan.
  5. Add the mushrooms and onion. Cook for about 10 minutes or until soft.
  6. Add in all of the remaining ingredients and stir to combine.
  7. Spray a 9x13 baking dish with non-stick spray. Pour the filling mixture into the dish and spread evenly.
  8. Add the potatoes on top and spread evenly with a fork. Add a dash of rosemary, salt, and pepper to finish.
  9. Bake for 40 minutes or until potatoes are slightly browned.

Author: Mommy Hates Cooking


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