A hearty Vegan Shepherd's Pie that's loaded with veggies, corn savory lentils, tempeh and topped with fluffy mashed potatoes & Italian Panko! So flavorful and satisfying you won't miss the meat!
Serves: 6-8
Ingredients
FILLING
- 1 medium onion, diced
- 2 cloves garlic, minced
- rinsed and drained 2 canned organic lentils
- dash vegetable stock
- 1 block of any kind of tempeh
- 2 10-ounce bag frozen mixed veggies: peas, carrots, green beans and corn
- Nurtional Yeast (optional to sprinkle on top of veggies for extra flavor)
- Garlic powder (optional to sprinkle on top of veggies and tatoes for flavor)
MASHED POTATOES
- 3 pounds yukon gold potatoes, thoroughly washed
- 3-4 Tbsp vegan butter
- dash of almond milk for mashed tatoes
- Salt and pepper to taste
- Italian Panko crumbs for topping
Instructions
- Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
- Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp), and almond milk and season with salt and pepper to taste. Loosely cover and set aside.
- While potatoes are cooking, preheat oven to 425 degrees F and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan
- In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 5 minutes
- Crumble and add tempeh to brown
- Add a pinch each salt and pepper. Then add lentils.
- add the frozen veggies, stir, and cover to meld the flavors together.
- Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
- Place on a baking sheet to catch overflow and bake at 425 for 10-15 minutes, or until the tatoes and panko are lightly browned on top.
- Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days.
