I Don't Speak Meat

Shepherd’s pie

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

Recipe by OlivierCourse: MainCuisine: American, FrenchDifficulty: Beginner
Servings

8

servings
Prep time

10

minutes
Cooking time

1

hour 

20

minutes

Vegan 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.
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