Vegan Shepherd’s Pie with Creamy Potato Topping

Introduction: Indulge in the savory delight of our Vegan Shepherd’s Pie, where wholesome ingredients and robust flavors unite to create a comforting and satisfying meal. This recipe is a testament to the versatility and deliciousness of plant-based cooking, offering a hearty and nourishing dish that will delight vegans and non-vegans alike. Prepared in two parts – the creamy potato topping and the flavorful filling – this Shepherd’s Pie is a culinary masterpiece that will elevate any dinner table.

Vegan Shepherd’s Pie Potato Topping Ingredients:

  • 2 pounds Yukon gold potatoes
  • 6 tbsp olive oil
  • 2 tbsp coconut oil
  • 3 garlic cloves
  • 1 tsp black pepper
  • Salt to taste

Vegan Shepherd’s Pie Potato Topping Directions:

  1. Begin by peeling and cutting the Yukon gold potatoes into 2-inch chunks, preparing them for their transformation into a creamy topping.
  2. Place the potato chunks in a large pot, seasoning them with ½ tbsp of salt, and covering them with 1 inch of water. Boil the potatoes for 10-15 minutes until they are tender and easily pierced with a fork.
  3. Drain the cooked potatoes, reserving one cup of the cooking water for later use.
  4. In a small saucepan, infuse the olive oil with the garlic cloves over low heat until fragrant, then discard the garlic cloves.
  5. Return the drained potatoes to the pot, mashing them with the infused olive oil, coconut oil, black pepper, and salt to taste. Adjust the consistency of the mashed potatoes by adding the reserved cooking water as needed.

Vegan Shepherd’s Pie Filling Ingredients:

  • ¼ cup olive oil
  • 2 portabella mushrooms
  • 1 medium onion
  • 2 large carrots
  • 1 tsp salt
  • 5-6 tbsp all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 cup vegetable broth
  • 1 cup frozen peas
  • 15 oz can lentils, drained
  • 1 tbsp soy sauce

Vegan Shepherd’s Pie Filling Directions:

  1. While the potatoes are cooking, prepare the filling by cutting the portabella mushrooms into bite-sized chunks and sautéing them in olive oil until browned.
  2. Add the sliced onions and carrots to the pot and cook until tender, creating a fragrant and flavorful base for the filling.
  3. Stir in the all-purpose flour, smoked paprika, and garlic powder, allowing the mixture to cook for 1 minute to develop a rich and aromatic flavor.
  4. Add the frozen peas, drained lentils, vegetable broth, salt, and soy sauce to the pot, creating a hearty and wholesome filling that is packed with protein and nutrients.
  5. If the filling is too liquidy, sprinkle in additional flour to achieve the desired consistency, ensuring a thick and luscious texture.
  6. Once the filling is heated through and fully combined, transfer it to a 2-quart baking dish, spreading it evenly to create a deliciously satisfying base for the creamy potato topping.
  7. Carefully spoon the mashed potato topping over the filling, spreading it to the edges of the dish to create a sumptuous and inviting layer that will melt in your mouth with every bite.
  8. Bake the assembled Shepherd’s Pie in a preheated oven at 180°C (356°F) for 20 minutes, allowing the flavors to meld together and the topping to turn golden brown and crisp.
  9. Serve the Vegan Shepherd’s Pie warm, garnished with fresh herbs or a sprinkle of smoked paprika, and savor the irresistible combination of creamy potatoes and savory filling that defines this classic comfort food dish.

Indulge in the wholesome goodness of our Vegan Shepherd’s Pie, where every bite is a symphony of flavor and texture that celebrates the abundance of plant-based ingredients. Whether enjoyed as a comforting weeknight dinner or served as the star attraction at a festive gathering, this Shepherd’s Pie is sure to become a beloved favorite in your culinary repertoire.

Quick Vegan Shepherd’s Pie

Ingredients:

  • 2 pounds Yukon gold potatoes
  • 6 tbsp olive oil
  • 2 tbsp coconut oil
  • 3 garlic cloves
  • 1 tsp black pepper
  • Salt to taste
  • 2 portabella mushrooms
  • 1 medium onion
  • 2 large carrots
  • 5-6 tbsp all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 cup vegetable broth
  • 1 cup frozen peas
  • 15 oz can lentils, drained
  • 1 tbsp soy sauce

Instructions:

  1. Peel and cut Yukon gold potatoes into chunks. Boil until tender, then mash with olive oil, coconut oil, garlic, black pepper, and salt.
  2. Sauté portabella mushrooms, onion, and carrots until tender. Add flour, smoked paprika, and garlic powder, cook for 1 minute.
  3. Stir in vegetable broth, peas, lentils, and soy sauce. Cook until thickened.
  4. Spread filling in a baking dish, top with mashed potatoes.
  5. Bake at 180°C (356°F) for 20 minutes until golden brown.