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January 21, 2020 1 min read

Vegan Shepherd Pie

 

  • 2 lbs. potatoes of choice, chopped into 1" chunks
  • 1 medium onion, chopped
  • 1 cup mushrooms of choice, chopped 
  • 1 cup lentils
  • 1/2 cup carrots, chopped into 1/4" pieces
  • 3/4 cup broccoli, chopped into 1/4" pieces
  • 1 cup kale, stems removed & thinly sliced
  • 2 cups Mushroom Broth (see recipe)
  • 2 cups veggie broth (or use 4 cups veggie broth)
  • 2 tablespoons coconut oil
  • 1/4 cup amaranth
  • 1/2 - 1 teaspoon smoked paprika
  • 1/2 - 1 teaspoon Hungarian paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • Nutritional yeast to taste
  • Salt & pepper to taste

Steam the potatoes until very soft. Mash. Add 1 tablespoon of coconut oil, salt, pepper, 1/4 teaspoon garlic powder & nutritional yeast. Mix well. Add a little broth for desired consistency. Set aside.

In a large oven safe skillet, saute the onions, broccoli & carrots in 1 tablespoon of coconut oil until onion is translucent. Add the mushrooms and continue cooking until mushrooms are tender. Add the lentils, amaranth & broth (veggie & mushroom broth), smoked paprika, Hungarian paprika, garlic powder, oregano, nutritional yeast & salt & pepper. Simmer, stirring occasionally until lentils are tender, about 30 minutes. Taste & adjust seasonings. Preheat oven to 425° F. When lentils are tender, remove from heat & add the kale. Mix well.

Spread the mashed potatoes over the top of the vegetable mixture. Place in the oven and bake until potatoes are browned, about 15 minutes.

NOTE: You can use any vegetables instead of the carrots, broccoli & onions.

 

Barbara Gorrell