When I was a kid having a “hachis parmentier” (in French) definitely indicated that Winter was coming. I do remember the cozy feeling this food was providing as it was really rich, creamy, soft and so satisfying. This is everything I liked when the cold season was arriving.
The vegan version of the traditional shepherd’s pie will make everyone around the table very happy, full and really satisfied. I do love how simple vegetables and lentils associated with the right herbs and seasoning can be so relishing!
Shepherd’s pie
Course: MainCuisine: American, FrenchDifficulty: Beginner8
servings10
minutes1
hour20
minutesVegan shepherd’s pie that taste so good!
Ingredients
- Minced
1 cup lentils
¼ cup soy granulated
3 onions
8 garlic cloves
1 cup fresh spinach
2 tbsp fresh rosemary
3 tbsp olive oil
4 ½ cup vegetable broth
3 tsp tomato purée
1 tbsp tamari sauce
1 tsp dried thyme
½ tsp sweet paprika
¼ cup cashew butter
¼ cup nutritional yeast
- Potato purée
1 kg potatoes
50 g vegan butter
30 g olive oil
60 g soy milk
10 g fresh chives chiseled
1 tsp salt
Directions
- Preheat the oven at 180°C (350°F)
- Minced
- Pour the olive oil in a large pan and start heating on medium-high.
- Mince the onions, the garlic cloves, the fresh rosemary and add to the pan.
- Once the onions are translucent add the tomato purée, the soy and the lentils. Immediately add the vegetable broth and reduce the heat to medium.
- Add the spinach, the thyme, the paprika and the tamari sauce.
- Let simmer until the lentils are cooked and most of the broth has been absorbed (should be around 40 minutes of cooking).
- Add the nutritional yeast and the cashew butter. Stir well and reserve.
- Potato purée
- While the minced is simmering, start peeling the potatoes. Then rinse them and dice them in small-medium pieces.
- Add the potatoes to a large pot and pour water 2 cm above the potatoes.
- Bring the water to a boiling and then cook until tender (around 20 minutes of cooking or until you can easily pick the potatoes).
- Drain the potatoes and put them in a large bowl.
- Add the butter, the olive oil, the soy milk and the salt. Mash the potatoes until smooth and even.
- The pie
- Pour the minced in a large oven safe dish and even spread it.
- Add the mash potato on top and even spread it.
- Bake the pie for 30 min. Then put the oven on grill, increase the temperature to 210°C (410°F) and grill for 5 minutes.
