My vegan shepherd's pie is an easy quarantine recipe if you have lentils and potatoes on hand! 🌱 .
1 shallot diced, minced
2 garlic cloves, minced
1 Tbsp olive oil or vegan butter
1 ¼ cup uncooked brown lentils
4 cups vegetable stock
1 tsp fresh thyme, finely chopped
1 tsp fresh fennel fronds, finely chopped
2 rainbow carrots, small dice
1 fennel bulb, small dice
½ cup green beans, 1 inch pieces
1 Tbsp vegan Worcestershire sauce
½ Tbsp liquid smoke
½ tsp salt
½ tsp black pepper
4 pounds Yukon gold potatoes
5 Tbsp vegan butter
1 tsp salt for water
1 tsp salt for potatoes
¼ - ½ cup plain, unsweetened almond milk
Preheat the oven to 375F degrees and set aside a medium baking dish. In a large pot, cover potatoes with water and add 1 tsp of salt. Bring to a boil and reduce to a simmer - cook until easily pierced with a fork.
While potatoes are cooking, heat olive oil in a medium skillet over medium flame and add shallot and garlic. Cook for 2 minutes until fragrant. Add carrots, diced fennel, pinch of salt, thyme and fennel fronds. Cook for 3-5 minutes then add green beans, lentils stock and remaining salt. Bring to a boil and then reduce to simmer. Cook until most of the liquid is absorbed and lentils are al dente. Add remaining ingredients and stir to combine.
Drain potatoes, turn off heat and return them to the pot. Mash using a potato masher, adding and incorporating butter and almond milk until desired texture is achieved. Add salt and season to taste.
In your medium baking dish, pour lentil mixture in first and top with mashed potatoes. Create a design on top using a fork to encourage crisping and browning. Bake for 15-20 minutes or until potatoes are golden brown and the filling is bubbling hot.
Remove from the oven and let cool for 10 minutes before serving. .
You don't have to everything on the list... use whatever veggies and flavors you have on hand to make your own lockdown version! 🌱 .
This recipe and more coming to you in my upcoming cookbook.
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