Simple One Hour Vegan Shepard’s Pie

By Bounty & Soul | June 23, 2020

One Hour Vegan Shepherd’s Pie

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Ingredients

Filling:

  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 1/2 cups uncooked brown or green lentils rinsed and drained
  • 4 cups vegetable stock
  • 2 tsp fresh thyme or 1 tsp dried thyme
  • 1 10- ounce bag frozen mixed veggies: peas carrots, green beans, and corn

Mashed Potatoes

  • 3 pounds yukon gold potatoes partially peeled (thoroughly washed)
  • 3-4 tbsp vegan butter
  • Salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees F.
  • Fill a large pot with water and place on stove. Slice any large potatoes in half and place in pot. Make sure potatoes are covered with water. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
  • Once cooked, drain the potatoes, and add back to the pot to evaporate any remaining water. Transfer to a mixing bowl or retain in pot and mash until smooth. Add desired amount of vegan butter (2-4 tablespoons) and season with salt and pepper to taste. Loosely cover and set aside.
  • Lightly grease a 2-quart baking dish or 9 x 13 pan (an 8 x 8 won’t fit it all but will be close).
  • In a large saucepan over medium heat, saute onions and garlic in 1 tbsp olive oil until lightly browned and caramelized, about 5 minutes.
  • Add a pinch each of salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
  • In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together. Taste and adjust seasonings as needed.
  • OPTIONAL: To thicken the mixture, add 2-3 tbsp mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 tbsp cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
  • Transfer lentil mixture to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
  • Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
  • Let cool briefly before serving. The longer it sits, the more it will thicken.

Notes

Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.
From Minimalist Baker