You won’t miss the meat in this hearty, comfort filled dish. Even the carnivore and toddler of the house enjoyed it, and there were plenty of leftovers for lunch the next day. The flavor and texture in this Shepherd’s Pie were fantastic, and I’ll definitely be this cooking well into spring. – Recipe contributed by Lyndsay Homme of MilkFreeMom.com
- 2 lbs potatoes (I used red, because I get to skip the peeling step), chopped into small chunks
- 1 onion
- 2 stalks celery
- 8 oz mushrooms, chopped
- 3 tablespoons olive oil
- 3 carrots
- 15 oz lentils, drained and rinsed
- 3 cloves garlic
- 1 1/2 cup vegetable stock
- 1 sprig rosemary
- 1/4 cup vegan butter (Earth Balance)
- 1/4 cup non-dairy milk (I like rice milk)
- 6 oz frozen peas (no need to thaw)
- salt and pepper to taste
- In a large stock pot, heat your oil over medium heat. Add your onion, celery and mushrooms, and cook for about 10 minutes, until the mushrooms are brown and the onions are nice and soft. Add your garlic and carrots, cook for 2 minutes, then add your vegetable stock. Toss in your rosemary, cover, and bring to a boil. Lower your heat and continue on a low simmer for 45 minutes. Remove your rosemary sprig and discard. Add your lentils, and give it a nice stir.
- Preheat your oven t0 425°F. While your vegetables are simmering, boil your potatoes until soft enough to mash. Drain them well, and add your butter to the hot pot. Melt your butter, then add your potatoes back to the pan, and also the milk. Mash well to your desired texture, and salt and pepper to taste.
- In a 9 x 13 baking dish, layer your vegetables. Spread your frozen peas evenly over the veggies, then spread your potatoes over the evenly over the top. Bake for 30 minutes, until bubbly and the top starts to brown. Let sit for ten minutes, then enjoy!
Note about the nutrition info: This should be used as an estimate. Nutrition info is for an approximate 1 1/2 cup serving, and calories etc. will vary depending on the brands of milk, butter, etc that you use.
– Recipe contributed by Lyndsay Homme of MilkFreeMom.com