Monday, February 18, 2013

Vegan Shepard's Pie

I found this recipe for Vegetarian Shepard's Pie on Eating Well.  I modified it slightly to change it from vegetarian to vegan and to match the veggies I had. Even though I eat meat, the lentils in this dish made it very satisfying.

Shepard's Pie Ingredients

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 cloves garlic chopped
  • 1/2 cup diced carrot
  • 1 can corn drained
  • 1/2 cup frozen peas 
  • 1/2 cup diced green beans
  • 2 teaspoons dried thyme
  • 3 tablespoons all-purpose flour
  • 1 14-ounce can vegetable broth
  • 1 1/2 cups cooked or canned (rinsed) lentils

Mashed Potato Topping

  • 1 pound Yukon Gold potatoes
  • 1/4 cup vegan mayonnaise
  • 2 tablespoons vegetable margarine
  • 1/2 cup non-dairy creamer
  • salt and pepper to taste


Cook lentils in a saucepan covered with 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes. Drain and rinse with cold water. (3/4 cup dry lentils = about 1 1/2 cups cooked)

Cut potatoes in chunks and boil in water until fork tender. Drain. Add vegan mayonnaise, non-dairy creamer, light margarine, and salt and pepper to taste. Mash with a potato masher until smooth.

Heat oil in a large skillet over medium-high heat. Add garlic, onion, and carrot. Add water, cover and cook until tender, 3 to 5 minutes. Stir in corn, thyme, and salt and pepper to taste. Cook, stirring occasionally, for 2 minutes. Sprinkle with flour and stir to coat and stir in broth. Bring to a simmer; cook, stirring, for 1 minute. Stir in lentils and frozen peas. Stir constantly until thickened.

Coat a 10X10 deep dish baking dish with cooking spray. Pour Shepard's Pie mixture in and top with mashed potatoes.

Bake for 30 minutes, or until it bubbles around the edges. Finish by broiling until the potato is lightly browned in spots.

Vegetarian Shepard's Pie makes a great winter comfort food even your meat lovers will enjoy.

Do you have any favourite vegetarian or vegan recipes? -- Margy

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