Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

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This meatless, dairy-free rob on Shepherds Pie is packed with veggies (mushrooms! celery! butternut squash!) and loaded with flavor. Parsnips would possibly well well presumably appear atypical nonetheless they are low key one or the absolute finest root vegetables accessible. Despite the truth that, in the occasion you duvet the relaxation with a buttery, crispy mashed potato topping we’re obvious you would possibly well well worship it. Additionally it is a long way extremely hearty, because of the lentils.

To attract the filling:

Sauté vegetables till extraordinarily golden and caramelized round the sides—be affected person! Then, hit it with extra flavor with tomato paste, garlic, and miso paste. Deglaze the pan with wine, making obvious to problem up your total browned, flavorful bits, then simmer the lentils. To be obvious the filling is rarely at all times too loose, we instantaneous stirring flour into the lentils before including the broth.

To attract the potato topping:

The task here is no longer too unlike that of a outdated shepherd’s pie. Boil potatoes, mash them till gentle, then add the butter (vegan butter for a vegan shepherd’s pie). For this recipe, we sizzle thyme and garlic in olive oil before mixing it into the mashed potatoes with butter.

To attract this sooner than time:

Attach the mashed potatoes and the filling sooner than time, cooling to room temperature before refrigerating. Assemble before you are capable of bake.

To attract a low-carb model:

That you simply would possibly well change the mashed potato topping with mashed cauliflower. Head to our Cauliflower Shepherd’s Pie for directions.

Enjoyed making this recipe? Try some of our otherIrish-inspired recipes and leave a screech under!

Commercial – Continue Discovering out Below

Complete Time:
2 hrs 20 mins

For the filling:

  • 4 tbsp.

    vegetable oil, divided

  • 1 lb.

    shiitake mushrooms, torn into mountainous pieces

  • 1

    mountainous onion, diced

  • 2

    celery stalks, finely diced

  • 2

    parsnips, diced into 3/4-tear pieces

  • 1

    small butternut squash, peeled and chopped into 1-tear pieces

  • 6

    cloves garlic, minced

  • 1 tbsp.

    double concentrated tomato paste

  • 1 tbsp.

    white miso paste

  • 1/2

    red wine

  • 1 c.

    dry green lentils, rinsed

  • 2 tbsp.


  • 4 c.

    vegetable stock

  • Kosher salt

  • Freshly flooring murky pepper

For the mashed potatoes:

  • 2 1/2 lb.

    gold creamer potatoes, peeled and halved

  • Kosher salt

  • 1/4 c.

    extra-virgin olive oil

  • 3

    garlic cloves, minced

  • 2

    sprigs fresh thyme, plus extra for garnish

  • 6 tbsp.

    vegan butter

  • 1/4 c.

    roughly chopped parsley

  • Freshly flooring murky pepper

  • Nutrition Recordsdata
  • Per Serving (Serves 8)
  • Calories511 Tubby25 gSaturated fleshy11 gTrans fleshy0 gLdl cholesterol0 mgSodium1124 mgCarbohydrates51 gFiber11 gSugar7 gProtein12 gWeight loss program D0 mcgCalcium97 mgIron4 mgPotassium1353 mg
  • Video display: The knowledge confirmed is Edamam’s estimate in step with accessible ingredients and preparation. It is going to no longer be belief to be a substitute for a real nutritionist’s advice.

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  • Attach the filling:

    1. Step 1In a mountainous heavy bottomed pot over medium-excessive warmth, warmth 2 tablespoon oil. Add mushrooms and sear till deeply brown, put off from skillet. Decrease warmth to medium and add final oil. Add onion, celery, parsnips, and butternut squash, cook dinner till beginning to change into successfully browned, about 12 minutes.
    2. Step 2High-tail in tomato paste and garlic and cook dinner, stirring customarily, about 2 minutes. High-tail in miso paste, straight away deglaze with wine, and cook dinner 1 minute extra. Add the mushrooms help in and hurry in the lentils. Sprinkle every thing with flour and hurry till successfully incorporated.
    3. Step 3Cook 1 extra minute and then add vegetable stock. Season with salt and pepper. Carry to a simmer and cook dinner till the lentils are al dente, about quarter-hour.
  • For the mashed potatoes and assembly:

    1. Step 1Preheat oven to 425°. In a mountainous pot, duvet potatoes with water and season with salt. Carry to a boil and cook dinner till utterly gentle, 15 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes till gentle.
    2. Step 2Meanwhile, in a small saucepan over medium warmth, warmth oil and thyme. Add garlic and cook dinner till aromatic, 1 minute. Discard thyme and pour oil over potatoes. Add butter and hurry till fully mixed and creamy. Season with salt and pepper.
    3. Step 3Spread evenly over the vegetable filling and bake till there would possibly well be awfully little liquid seen and mashed potatoes are golden, about 35 minutes. Broil if desired and garnish with parsley and thyme before serving.

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