Vegan Shepherd's Pie


Shepherd's Pie is perfect for this cold weather and it's so filling and satisfying!  This recipe comes together quickly and can be changed to your favourite veggies or beans if you choose. 

Ingredients

4 large red potatoes  1 large sweet potato 1/4 cup almond milk (possibly more) 2 tbsp vegan butter 1 yellow onion 3 cloves garlic, minced (more if you want to add some to the potatoes) 2 Tbsp olive oil 2-3 large carrots 3 celery stalks 8-10 baby Bellas, or white mushrooms, or 3 portobello mushrooms 2 cups chopped cauliflower 2 cups chopped brocoli 2 cups frozen peas 1 can, 540 ml Lentils, rinsed and drained (or 2 cups cooked)

Sauce 1 Tbsp olive oil 2 Tbsp tomato paste, 2 tbsp flour 1 1/2 cup vegetable broth 1 tsp garlic powder 1 tsp onion powder 1 tsp dried thyme 2 Tbsp red wine vinegar 1 tbsp tamari sauce salt and pepper

Directions Preheat oven to 375 degrees F 1. Fill a large pot with water and bring to a boil 2. Wash and scrub your potatoes, then chop them up and add them to the pot of boiling water. Set timer for 15-20 minutes (cooking time will vary depending on size of potatoes) 3. Add your olive oil to a large frying pan. Chop your onion very finely and add it to the frying pan. Give it a stir and add in your garlic.  4. Dice your carrots and celery and add to your frying pan.  5. Chop your cauliflower, and broccoli and add to frying pan. 6. Dice your mushrooms and add, along with your frozen peas. 7. Add a splash of water (less than 1/4 cup) to your frying pan and cover so the vegetables can steam and soften.  8. While that is cooking, make your sauce.  In a saucepan add olive oil, tomato paste, and flour, heat on medium for 1-2 minutes, then add your vegetable broth and stir, turn up heat to allow it to thicken and reduce heat to medium-low.  9. Add in remaining ingredients and stir.  10. Once your veggies have softened, rinse your canned lentils and add them to your saucepan along with your sauce and combine. Turn heat to low. 11. Drain and mash your potatoes with your almond milk and plant-based butter. I like to add in a bit of garlic here too. 12.  Spray a casserole dish and add your vegetables. Top with your mashed potatoes and cook in preheated oven for 15 minutes or until heated through. 

Enjoy!