This is a powerfully delicious main meal that is sure to satisfy a crowd or your family several times over! This is a dish you can look forward to, feel good about, and is absolutely worth the steps it takes to pull it off!
One thing I’ve realized over the years is that meals that take a bit of effort are like a piece of art. They tend to be consumed in the same way: savoured, appreciated, and with an element of nurturing that just isn’t present with store bought meals or restaurant food.
Do not be deterred by the steps in this recipe! The entire thing will take you about an hour, there’s no way around that, so put on some music or your favourite binge-worthy show and sink in to the process of creating something beautiful AND nourishing!
We love to serve this Shepherd’s Pie with Homemade Ketchup! Once you make this ketchup once, you’ll realize how silly it is to buy ketchup that’s laced with chemicals and processed sugar. The ketchup will take you just a few minutes to put together, but will need to simmer for about 20 minutes, so plan to have that going at the same time as you make the Shepherd’s Pie 😊
Vegan Lentil Shepherd’s Pie
Makes 8 - 10 Servings
Filling:
2 Tbsp coconut oil
3 large yellow onions, diced
2 tsp salt
8 cloves garlic minced
1 Tbsp fresh thyme leaves, roughly chopped
1 Tbsp fresh rosemary leaves, roughly chopped
2 medium carrots, diced
2 ribs celery, diced
3 Tbsp tomato paste
1/2 cup dry red wine (or use vegetable stock)
1 cup dry French lentils, pre-cooked (yield aprox. 2.5 cups)
2 bay leaves + 1 “ kombu seaweed (add to cooking water with lentils then discard)
1 1/2 tsp paprika
1/4 cup smooth tahini
1 Tbsp tamari
1 Tbsp balsamic vinegar
2 tsp Worcestershire sauce
Freshly cracked black pepper to taste
Potato-Cauliflower Mash:
3 medium potatoes, cut into 2” chunks
½ medium head of cauliflower, cut into 2” florets
2 heads of garlic, roasted
¼ cup vegan butter/cashew butter/regular butter
1/2 cup plant based milk (more if needed)
2 tsp salt
Lots of fresh pepper
In a large, heavy bottom skillet (I use a wok), heat oil and diced onions and sauté several minutes until beginning to soften. Add garlic, fresh herbs, and diced carrots & celery. Cook several minutes.
Hollow out a space among the vegetables in your pan and add tomato paste. Slowly stir into the onion mix. Pour in red wine, if using, and stir until dissolved.
Add cooked lentils and all other ingredients and cook several minutes until mixture looks well-combined and tahini is evenly distributed.
Pour lentil mix into the bottom of a 9 x 12 glass dish, spreading out evenly.
In a medium pot, bring salted water to a boil. Add potatoes & cauliflower and boil until fork tender. Transfer cooked vegetables to your food processor and add in all other Mash ingredients. Blend until smooth.
Top lentil base evenly with your potato-cauliflower mash.
Bake @ 375 for 25 – 30 minutes, or until top is lightly browned.
