Vegan Shepherds Pie

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
  1. 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.
  2. 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.
  3. 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
  4. In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 5 minutes
  5. Crumble and add tempeh to brown
  6. Add a pinch each salt and pepper. Then add lentils.
  7.  add the frozen veggies, stir, and cover to meld the flavors together.
  8. 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.
  9. 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.
  10. 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.