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RECIPE
21 INGREDIENTS 11 STEPS 1hr 13min

Vegan Shepherd's Pie

5.0
1 Ratings
We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd’s pie.
Vegan Shepherd's Pie Recipe | SideChef
We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd’s pie.
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Nourish Your Body. Nourish Your Life.
https://www.foodbymaria.com/
1hr 13min
Total Time
1hr 10min
Active Time
$1.91
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1
Medium Sweet Onion , finely chopped
3 cloves
Garlic , minced
1 tsp
Ground Cumin
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Cloves
to taste
3/4 cup
Tomato Purée
1/2 Tbsp
Tomato Paste
1 Tbsp
Vegetable Broth Paste
use as much as you like depending on your preference and tolerance to salt
or 2-3 cups Vegetable Stock
1 1/2 cups
Cooked Lentils
I used Bob’s Red Mill
1 packet
Veggie Ground Round
2 cups
Hot Water
up to 3 cups (omit if using stock)
5
Large White Potatoes , peeled, cubed
1/4 cup
Almond Milk
up to 1/2 cup
2 Tbsp
for garnish
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Author's Notes

It will last up to 1 week in a tightly sealed container in the fridge. This recipe is freezer friendly, lasts up to 2-3 months.

Cooking Instructions

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Step 1
Into a large pot add Olive Oil (2 Tbsp) and heat for 30 seconds on medium-high heat. Add your Sweet Onion (1) and cook for around 5 minutes or until soft and translucent.
Step 2
Add in your Garlic (3 cloves) , Dried Basil (2 Tbsp) , Dried Oregano (1 Tbsp) , Ground Cumin (1 tsp) , Ground Cinnamon (1/2 tsp) , Ground Cloves (1/4 tsp) . Stir until onion is well coated and turn heat to low to cook and marry for around 3 minutes. Stir often to avoid burning.
Step 3
Into the pot add your Tomato Purée (3/4 cup) , Tomato Paste (1/2 Tbsp) , and Vegetable Broth Paste (1 Tbsp) . Give this all a good stir and then increase heat to high before adding your Lentils (1 1/2 cups) and Veggie Ground Round (1 packet) .
Step 4
Let them sauté in the pan for two minutes before adding your Water (2 cups) . Stir, stir, stir, bring to a boil then simmer for 20 minutes until thick and luscious like a traditional meat sauce. Set aside once done.
Step 5
Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper.
Step 6
While your “meat” sauce is simmering prepare your mashed potatoes by boiling water in a large stockpot. Season your water with Salt (to taste) and cook your White Potatoes (5) till very tender, could take 15 minutes or so.
Step 7
Strain your potatoes but absolutely do not rinse and return to pot. Add the Olive Oil (1 Tbsp) , Almond Milk (1/4 cup) , Vegan Butter (1 Tbsp) , Fresh Thyme (1 tsp) , and mash till extremely rich and creamy! Remember, when adding your liquid that you must have a more solid mash to add on top of the first layer! Set aside.
Step 8
Into a 13x8-inch baking dish transfer your “meat mixture” and lay it flat using a spatula. Begin dolloping your mashed potato onto the mixture and using a flat tool flatten it all out. I like using a fork to carve marks vertically and horizontally across the pie. This adds fun texture and when it cooks gets nice and golden brown!
Step 9
Before cooking, spray the mashed potatoes with an oil of your choice for that added golden color (you will thank me later if you do this).
Step 10
Cook for 25 minutes before setting the oven to broil for 5 minutes. Watch closely so nothing burns but this is an amazing adding touch to the recipe!
Step 11
Enjoy with Fresh Thyme (2 Tbsp) garnish and your choice of steamed greens or veggies!

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