Classic and comforting, Shepherd’s Pie is a very easy dish to veganize. This version is made with lentils and TVP, and is as healthy as it is delicious.
When I was growing up, we would have Shepherd’s Pie for dinner occasionally and it was one of my favorite meals. It’s a hearty and comforting dish and making it vegan makes it healthy as well. Its very easy to make and the results are amazing!
Vegan Shepherd’s pie is made with lentils and TVP. They are cooked and then marinated in homemade vegan Worcestershire sauce and then sautéd with vegetables. The mixture is then baked in the oven with a topping of creamy mashed potatos. So delicious and the perfect meal for these cold and wet days.
Making vegan Shepherd’s Pie
Making vegan Shepherd’s Pie is very easy. You first cook and mash the potatoes and set them aside. Next, cook and marinade the lentils and TVP ( this can be done the night before) and then prepare the vegetables.
The vegetables, lentils and TVP, along with the seasonings, are then fried together and sautéed in vegetable stock to let the vegetables cook and the flavours to deepen.
Once the mixture is cooked, it is spooned into a large 9 x 9 or 13 x 9 baking dish. Finally, top the filling with the mashed potatoes, taking care not to mix them into the lentil mixture. Dollop the potatoes on top of the casserole and spread them evenly to cover the casserole using a spatula. You can leave them plain, or create a lattice pattern by running a fork lenthwise and then crosswise across the top.
The pie is done when it’s bubbly and heated throughout and the mashed potatoes are golden and browned. To serve, cut into portions and garnish with chopped parsley. It tastes best served hot, straight from the oven but leftovers taste great too.
Vegan Shephard’s pie is delicious, hearty and healthy, and sure to become a family favorite. Perfect for those days you need a little comfort, and extra nourshiment. Serve it with a fresh green salad and dinner’s complete. It can also be portioned and frozen for quick meals for later. Enjoy!
- 2 1/2 cups cooked lentils
- 1 cup dry TVP or soya granules
- 1 cup vegan Worcestershire sauce
- 1/2 large yellow onion finely chopped
- 4 small garlic cloves minced
- 2 teaspoons dried parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons All Purpose flour
- 1 teaspoon Stevia seasoing or any salt frtee seasoning
- 2 tablespoons tomato paste
- 1 cup vegetable stock
- 1 cup frozen peas
- 1 large carrot finely diced
- 1 large celery stalk finely diced
- 2 large russet potatoes about 2 pounds
- 6 tablespoons unsalted vegan butter
- 1/3 cup unsweetened soy milk
- 1/4 teaspoon ground black pepper
- 1/4 cup vegan parmesan cheese optional
- Parsley flakes as garnish
- Preparing the filling: Place lentils in a large pot filled with water. Bring to a boil over high heat. Let cook for 15-20 minutes until well cooked. Drain well and place in a large mixing bowl.
- Cook TVP or soy granules according to package instructions. If buying in bulk without instructions, soak the TVP for 1 hour.
- Once soaked. place it in a pot covered with water. Boil for 10-20 minutes until spongey and rehydrated. Drain and spoon into the large mixing bowl with the lentils.
- Add the vegan Worcestershire sauce, stir well to mix and let sit for 1 hour.
- Make mashed potatoes: Cut potatoes into medium small cubes. Place in a large pot and cover with water. Bring pot to a boil over medium high heat. Let potatoes boil until tender, about 15 minutes.
- Remove from heat and drain well in a colander or sieve. Place potatoes back into the pot. Add the soy milk, butter, pepper and cheese. Stir well until mixed. Set aside.
- Making the Shepherd's pie: Prepare the vegetables. Chop the onion. Mince the garlic. Dice the carrots and celery. Set aside in separate bowls.
- Heat the canola oil in a large, deep skillet over medium high heat. Add the onion and garlic. Stir fry them until slightly brown and soft. Add the celery, carrot, Italian seasonings, and seasoning. Add the vegetable stock and let simmer for 2-3 minutes or until vegetables are cooked and slightly softened.
- Add the tomato paste. Add the lentils and TVP. Stir well and cover. Let simmer for 2-3 minutes or until liquid in mostly absorbed.
- Spoon filling into a large 9×9 or 13 x9 baking dish.
- Spoon the mashed potato on top of the filling and smooth out with a spatula so it covers the filling.
- Place on a cooking sheet in the oven ( in case it boils over) and bake, uncovered, for 25 – 30 minutes.
- Let cool for 15 minutes before serving.
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