Lentil Shepherd's Pie - Protein Packed Vegan Main Dish

sweet potatoes

🥗Healthier: cauliflower

💰Cheaper: regular potatoes

Cauliflower reduces carbs while providing a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

Prepare the lentils ahead of time by using 3 cups cooked lentils, either previously cooked and frozen or canned.

For fresh lentils, add 1.5 cups dry lentils to a pot with 4 cups of water, bring to a boil, lower to a simmer, cover, and cook for 20 minutes until tender. Drain excess water and salt if desired.

To make the mashed potatoes, peel and chop 2.5 to 3 pounds of potatoes into larger pieces, about 6 larger potatoes.

Add the potatoes to a large pot, cover with water, and add 1 teaspoon salt. Bring to a boil and partially cover the pot, boiling for 10 to 15 minutes until fork tender.

Drain the water and mash the potatoes with 2 tablespoons vegan butter and 0.5 to 1 cup soy milk until fluffy.

In a large sauté pan, heat 0.5 tablespoon oil or a dash of water or broth over medium heat.

Cook the diced onion for 2 to 3 minutes until softened and fragrant, adding salt and pepper to taste.

Add minced garlic and cook for another 30 seconds to 1 minute.

Add chopped mushrooms and cook for 5 to 8 minutes until softened, stirring periodically.

Add finely chopped carrots and celery, along with 2 tablespoons tomato paste, stir, and cover the pan to steam and cook for another 5 minutes.

Roughly mash the cooked lentils to help the shepherd's pie hold together and give it a nicer texture.

After 5 minutes, add the roughly mashed lentils, 2 tablespoons tamari, 1 tablespoon vegan worcestershire, and 1 teaspoon fresh thyme leaves. Cook for another 2 minutes to combine flavors.

Stir in 1/3 cup almond flour to help bind the lentils and vegetables together.

Spread the lentil base into a large casserole dish (13 by 9 inches) and pack it down slightly.

Top the lentil base with the fluffy mashed potatoes, heating them up and adding more milk if necessary for fluffiness.

Bake the lentil shepherd's pie at 400°F for 15 minutes, then increase the heat to 425°F for an additional 10 to 15 minutes to brown the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary