PREP TIME: 30 MINUTES

COOK TIME: 45 MINUTES

SERVINGS: 4

CALORIES: 292KCAL

New Vegan Shepherd’s Pie (Gardener’s Pie) 🌱 A deliciously elevated plant-based version of a classic comfort dish. Filled with mushrooms, lentils, onions, carrots & peas in a rich gravy and topped with mashed potatoes and cauliflower. Hearty, healthy & oh-so satisfying!

EQUIPMENT

  • 4 qt or larger dutch oven
  • 3 qt saucepan
  • Cutting board
  • kitchen knife
  • Measuring cup
  • Measuring spoons
  • Mesh strainer
  • 4 oven-proof 8 oz (1 cup) ramekins

INGREDIENTS

  • â–¢1 tablespoon olive oil extra virgin
  • â–¢1 lb mushrooms button or cremini – thinly sliced
  • â–¢1 small leek thinly sliced
  • â–¢2-3 cloves garlic minced
  • â–¢2 large carrots peeled & diced in ¾” cubes
  • ▢½ C lentils green or brown – rinsed
  • â–¢1-¼ C vegetable broth
  • â–¢10 oz potatoes Russet or Yukon Gold – peeled/cubed
  • â–¢1-½ C cauliflower roughly chopped florets
  • â–¢1 tablespoon vegan butter
  • ▢½ C non-dairy milk rice or soy
  • â–¢1-½ tbsp flour sifted
  • â–¢4 oz stout beer optional *🥕See notes below
  • â–¢1 tomato peeled/seeded/chopped
  • ▢¾ C green peas fresh, frozen, or canned
  • ▢½ teaspoon rosemary fresh – finely chopped or dried** 🥕See notes below
  • ▢¼ teaspoon oregano fresh – finely chopped or dried**🥕See notes below
  • ▢¼ teaspoon sage fresh – finely chopped or dried**🥕See notes below
  • â–¢1 teaspoon parsley fresh – finely chopped or dried**🥕See notes below
  • ▢½ teaspoon thyme fresh – finely chopped or dried** 🥕See notes below
  • â–¢1 teaspoon salt
  • ▢¼ teaspoon black pepper fresh ground
  • INSTRUCTIONS
  • Pour olive oil into a 4 qt Dutch oven or heavy bottom sauce pan. Begin heating on stove at medium-high temperature.
  • Add leek, garlic, and mushrooms. Stir in ¼ teaspoon salt & ¼ teaspoon pepper. Sauté until tender, stirring frequently. Adjust heat as needed to prevent garlic from burning.
  • Add carrots, lentils and broth. Increase heat, bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until lentils are tender.
  • Preheat oven at 425°
  • In a bowl or measuring cup, combine flour with 4 oz Stout (* or ½ C water with 1 teaspoon vegan bouillon)
  • Pour into veggies and lentils, add tomatoes & peas. Stir until slightly thickened. Add herbs, thoroughly combine.
  • Spoon lentils/veggie mixture into ramekins.
  • Spoon mashed potato/cauliflower on top.
  • Place ramekins on a baking sheet (to catch liquid that may bubble over)
  • Bake at 425° for 10-15 minutes, until potatoes become slightly browned.
  • Allow Shepherd’s Pies to set for 10 – 15 minutes prior to serving. Garnish with a sprig of thyme or diced scallion.
  • MASHED POTATO & CAULIFLOWER TOPPING
  • In a 3 qt or larger saucepan, cover potatoes and cauliflower in water & ¼ teaspoon salt. Cover, place on high until boiling. Lower heat to a rolling simmer until tender – approx 15 -20 minutes.
  • Remove from heat and throughly drain.
  • In a large bowl, combine potatoes, cauliflower, 1 tablespoon vegan butter, ½ teaspoon salt. Using a hand masher or electric mixer, begin mashing potatoes and cauliflower. Gradually add milk, a few tablespoons at a time, until desired consistency.

NOTES

🥕* The traditional version of this dish often includes Stout beer as a liquid ingredient, which adds its own unique flavor. If you prefer not to use Stout or other beer, simply replace with ½ C hot water combined with ½ teaspoon vegan bouillon.

🥕 ** Dried herbs often have a more concentrated, stronger flavor than fresh. If you use dried herbs, you might want to slightly decrease the amount you use to suit your taste.

NUTRITION

Calories: 292kcal | Carbohydrates: 43g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Sodium: 728mg | Potassium: 1256mg | Fiber: 14g | Sugar: 9g | Vitamin A: 7130IU | Vitamin C: 40mg | Calcium: 120mg | Iron: 6mg