
What We’re Cooking this Weekend: Vegan Shepherd’s Pie
Now that the holidays are almost over, you may be like me, missing the magic in the air. Well, there's nothing more magical than mashed potatoes layered on top of a delicious warm lentil and veggie filling, all baked in the oven to perfection. And this Shepherd's Pie isn't just any Shepherd's Pie, but a 100% plant-based Shepherd's Pie.
This recipe takes a little bit of time, but it’s so worth it! The only real tip I’ll give you is if you’re a potato lover like me, make a bit more mashed potatoes than the recipe calls for so that you can snack on it as you make the rest of the recipe. Because once you “taste” to make sure the seasoning is perfect, you’ll won't be able to stop "tasting". Other than that, even though this recipe is a little over an hour it’s actually very easy to make, so check out the recipe down below and let’s get cooking!
INGREDIENTS:
For the Mashed Potatoes:
- 2 ½ Lbs Yellow Potatoes
- ¼ Cup Vegan Butter
- 2 Tbsp Extra Virgin of Olive Oil
- ¼ - ½ Tsp Garlic Powder
- Splash of non-dairy milk, unsweetened
- Salt and Pepper to taste
For the Lentil Filling:
- 1 Medium onion, diced
- 2 Cloves of Garlic, minced
- 1 ½ Cups Button Mushrooms, chopped
- 3 Tbsp All-Purpose Flour
- 3 Cups Veggie Stock
- ½ Cup Uncooked Brown Lentils
- 1 Tsp Thyme
- 1 ½ Cups Frozen Mixed Veggies
- Salt and Pepper to taste
INSTRUCTIONS:
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