Vegan shepherd’s pie is hearty and filling. It really makes you feel warm and cozy on a snowy winter day, and fills you up after a day of hard work.
This is such a great recipe for those busy weeks when leftovers can become lifesavers. There are never any complaints about having the same thing for dinner a few nights in a row when shepherd’s pie is on the menu. It is also great to make ahead and put into a tinfoil dish to freeze so you can just pull it out and put it in the oven when needed.
The combination of lentils, veggie ground, and garlic add a ton flavor and texture to the base. By using creamed corn your shepherd’s pie will have even more flavor and will be nice and moist. Topping with a combination of regular and sweet potatoes just makes this recipe a little more special. To put it all the way over the top serve with warm vegan biscuits.
What you will need:
For the Base:
- 1 Tbsp of oil
- 1/2 a chopped red onion
- 2 cloves of minced garlic
- 1 1/2 cup of lentils (mashed)
- 1 cup ground veggie meat
- 1 can of creamed corn
- 1/2 tsp of salt
- 1/4 cup of nutritional yeast
For the Potatoes:
- 2 medium sweet potatoes
- pinch of salt
- 1 Tbsp of vegan margarine
- 7 medium potatoes
- 1 Tbsp of vegan margarine
- 1/2 tsp of salt
- 1/4 cup of almond milk
To Make Vegan Shepherd’s Pie:
Begin by placing the potatoes and sweet potatoes in the oven at 350. Let these roast for about 45 minutes before starting the rest of the recipe. This should leave the timing so that everything is ready to go at about the same time.
Heat about a tbsp of oil in a frying pan set to medium heat. Add the chopped onion to the pan and cook for 2-3 min. Then add the minced garlic to the pan and cook for an additional 2-3 min. Add the lentils, veggie meat, salt and nutritional yeast, simmer for 1-2 minutes.
Spread the base mixture evenly into the bottom a large casserole dish. Open the can of creamed corn and spread in an evenly over the base layer.
By this time your potatoes should be ready. Begin with the sweet potatoes, removing the skin and mashing them with a pinch of salt and a tbsp of vegan margarine. Spread the mashed sweet potatoes over the base layer.
Now repeat this process with the potatoes this time mashing with ½ tsp of salt, a tbsp of vegan margarine, and ¼ cup of almond milk. Spread this over the sweet potato layer, gently so as not to mix the two.
Sprinkle about a Tablespoon of nutritional yeast over the potatoes and top your vegan shepherd’s pie with a generous amount of Diaya shreds.
Bake a 350 for 15-20 minutes
