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Jabba the Hutt Vegan Shepherd's Pie
Recipe

20 INGREDIENTS • 18 STEPS • 1HR 30MINS

Jabba the Hutt Vegan Shepherd's Pie

4.0
3 ratings
Healthy and ethical! This delicious vegan Sheperd's pie is going to leave you in awe, with a Jabba the Hutt on top!
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Yukitchen
Hello! I'm Yuki from Japan. I make cartoon-like food art to express my love for healthy eating.
http://www.yukitchen.com/
Healthy and ethical! This delicious vegan Sheperd's pie is going to leave you in awe, with a Jabba the Hutt on top!
1HR 30MINS
Total Time
$3.72
Cost Per Serving
Ingredients
Servings
2
US / Metric
Garlic
2 cloves
Onion
1
Small Onion
Lentils
1 1/2 cups
Lentils
Mushroom
6
Mushrooms
Tomato
3
Medium Tomatoes
Dried Thyme
1 Tbsp
Dried Thyme
Vegetable Stock
1 cup
Vegetable Stock
Vegan Red Wine
1/2 cup
Vegan Red Wine
Sea Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper, ground
Nori Sheet
1 Tbsp
Nori Sheet
Soy Milk
1/2 cup
Soy Milk
Vegetable Stock
3 Tbsp
Vegetable Stock
Salt
3 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
684
Fat
3.0 g
Protein
42.0 g
Carbs
117.0 g
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Jabba the Hutt Vegan Shepherd's Pie
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Yukitchen
Hello! I'm Yuki from Japan. I make cartoon-like food art to express my love for healthy eating.
http://www.yukitchen.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Peel all the Potatoes (5) and cut them into 3 centimeter cubes. Prepare a pot half-filled with cold water, add the sliced potatoes and stir in Salt (3 Tbsp).
step 3
Bring it to a boil, then reduce the heat to medium-low and let it gently simmer until they are soft. It should take about 10-15 minutes.
step 3 Bring it to a boil, then reduce the heat to medium-low and let it gently simmer until they are soft. It should take about 10-15 minutes.
step 4
Cut the Mushrooms (6), Tomatoes (3), Carrot (1), Garlic (2 cloves), Onion (1) into small pieces and boil the Lentils (1 1/2 cups) for 15 minutes and strain. Prepare the Vegan Red Wine (1/2 cup), Canned Tomato Purée (1/2 cup), and Vegetable Stock (1 cup).
step 4 Cut the Mushrooms (6), Tomatoes (3), Carrot (1), Garlic (2 cloves), Onion (1) into small pieces and boil the Lentils (1 1/2 cups) for 15 minutes and strain. Prepare the  Vegan Red Wine (1/2 cup), Canned Tomato Purée (1/2 cup), and Vegetable Stock (1 cup).
step 5
While the potatoes are boiling, start making the pie mixture. Use a large non-stick frying pan and preheat it to medium-high heat. Then add the chopped garlic and fry them until they turn yellow.
step 5 While the potatoes are boiling, start making the pie mixture. Use a large non-stick frying pan and preheat it to medium-high heat. Then add the chopped  garlic and fry them until they turn yellow.
step 6
Add the onions, carrots, and mushrooms together with a pinch of salt and pepper. Wait until the onions turn light brown and the carrots become tender, it should be about 10 minutes.
step 6 Add the onions, carrots, and mushrooms together with a pinch of salt and pepper. Wait until the onions turn light brown and the carrots become tender, it should be about 10 minutes.
step 7
Add the boiled lentils, cut tomatoes and mix well.
step 7 Add the boiled lentils, cut tomatoes and mix well.
step 8
To make your pie taste more gravy-like, add just a little Whole Wheat Flour (2 Tbsp).
step 8 To make your pie taste more gravy-like, add just a little Whole Wheat Flour (2 Tbsp).
step 9
Add the Vegetable Stock, Vegan Red Wine, Canned Tomato Purée, Dried Thyme (1 Tbsp), and Dried Rosemary (1 Tbsp). Mix it well for a couple of minutes and as a result, you kitchen will smell wonderful.
step 9 Add the Vegetable Stock, Vegan Red Wine, Canned Tomato Purée, Dried Thyme (1 Tbsp), and Dried Rosemary (1 Tbsp). Mix it well for a couple of minutes and as a result, you kitchen will smell wonderful.
step 10
Get the potatoes out of the pot and drain the water. Add a tablespoon of Sea Salt (to taste) and Soy Milk (1/2 cup) then use a masher to mash the potatoes.
step 10 Get the potatoes out of the pot and drain the water. Add a tablespoon of Sea Salt (to taste) and Soy Milk (1/2 cup) then use a masher to mash the potatoes.
step 11
Prepare a plastic wrap and start forming the shape of Jabba on it. Make sure you have a picture of Jabba nearby so it can guide you on how to shape his body.
step 11 Prepare a plastic wrap and start forming the shape of Jabba on it. Make sure you have a picture of Jabba nearby so it can guide you on how to shape his body.
step 12
Add Soy Milk and Vegetable Stock (3 Tbsp) to your mashed potatoes. By adding more moisture it gets easier to spread it on top of the pie.
step 12 Add Soy Milk and Vegetable Stock (3 Tbsp) to your mashed potatoes. By adding more moisture it gets easier to spread it on top of the pie.
step 13
Pour the pie mixture into a pie plate and spread the mashed potatoes on the surface.
step 13 Pour the pie mixture into a pie plate and spread the mashed potatoes on the surface.
step 14
Slowly lift Jabba from the plastic wrap that you were using before, and make sure you don't get too excited and accidentally break him.
step 14 Slowly lift Jabba from the plastic wrap that you were using before, and make sure you don't get too excited and accidentally break him.
step 15
Put Jabba and the Shepherd's Pie into the oven and bake for 20 minutes.
step 15 Put Jabba and the Shepherd's Pie into the oven and bake for 20 minutes.
step 16
For his facial parts, I used Nori Sheet (1 Tbsp). Wet entire strings of seaweed and start making the face on Jabba.
step 16 For his facial parts, I used Nori Sheet (1 Tbsp). Wet entire strings of seaweed and start making the face on Jabba.
step 17
For Jabba's green parts, I used Matcha Powder (1 Tbsp). Wet a spoon and dip into the powder, then gently start painting Jabba's surface using the back of the spoon.
step 17 For Jabba's green parts, I used Matcha Powder (1 Tbsp). Wet a spoon and dip into the powder, then gently start painting Jabba's surface using the back of the spoon.
step 18
Afterward, sprinkle some Freshly Ground Black Pepper (to taste), and you are done! Serve and enjoy!
step 18 Afterward, sprinkle some Freshly Ground Black Pepper (to taste), and you are done! Serve and enjoy!
Tags
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Dairy-Free
American
Lunch
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Vegan
Vegetarian
Potatoes
Japanese
Vegetables
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